coconut curry chicken and peanuts
Coconut Curry Chicken and Peanuts
A comforting vegetarian curry with chickpeas simmered in tomatoes and warming spices—simple, filling, and flavorful.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons vegetable oil 2 sweet onions, thinly sliced
- 2 tablespoons curry powder, or to taste, divided
- 4 skinless, boneless chicken breast halves, cut into cubes 1/4 cup coconut milk, or more if desired
- 1/4 cup chopped peanuts
Directions:
- Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions.
- Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
- Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.
Related Recipes
Portuguese Seafood Stew that Reminds Us of Portugal
I enjoyed this dish more than I expected. The dish was filling yet let, thanks to its bright, warm flavors. The heat of the garlic and red pepper flakes, matched with the sharp lemon juice, made the dish feel that much more comforting. The combination of flavors were well balanced and it was easy to put together. I halved this and it was a generous amount for two people; and thought that olives were a great salty counterpoint to the mild fish (we used sole)—and it was great with crusty bread. I'd recommend stirring in the lemon juice, zest, and spices just before adding the fish so as not to break it up too much.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.