Chicken in Peanut Curry With Saffron Rice and Snow Peas

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
  • Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
  • Add shallots, ginger and garlic and cook until shallots soften.
  • Add curry powder, stir for 15 seconds and pour in the stock.
  • Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
  • Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
  • Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
  • In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
  • To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.
Advertisement