Curry Chicken with Coconut and Peanuts

Recipe by canarygirl
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into cubes, and sprinkle with salt and pepper.
  • Slice onion in julienne, and mash garlic.
  • In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
  • Add garlic and stirfry til golden, and quickly add onions, and stir.
  • When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
  • Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
  • Stir to coat well, and until peanut butter has melted.
  • Add water, and simmer about 15 minutes, or until flavors have blended well.
  • Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
  • Serve over steamed rice, with chopped cilantro and peanuts to garnish.
  • I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
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RECIPE MADE WITH LOVE BY

@canarygirl
Contributor
“When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.”