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Prep 10 mins
Cook 30 mins
From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon Chinese five spice powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon turmeric
- 1 teaspoon salt
- 1 cup low sodium chicken broth
- 1⁄2 cup canned unsweetened coconut milk or 1⁄2 cup heavy cream
- 1⁄2 lb boiling potato, peeled and cut into 1/2-inch pieces (about 2)
- 1 1⁄3 lbs boneless skinless chicken breasts, cut into 12-inch pieces (about 4)
- 1⁄2 cup peanuts, chopped
- 1⁄2 lb plum tomato, cut into wedges (about 4)
- 3 tablespoons cilantro, chopped
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.