Delicious Chicken Peanut Curry Recipe (West African)

The motivation for this recipe originates from a West African soup recipe in Nancie McDermott's The Curry Book. With a little less broth and a lot more chicken you have an excellent peanut curry meal.
Control the level of hotness you desire with the quantity of chili. We didn't have serranos when we made this, and we desired it very spicy so we utilized 4 fresh big jalapeños instead of the 2 serranos called for in the following recipe.

The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut integrate incredibly.

Chicken Peanut Curry Recipe

Ingredients

• 3 lbs boneless, skinless chicken pieces (or you can use bone-in for added taste), cut into 1 1/2 inch large portions or strips
• 2/3 cup flour
• 4 Tbsp curry powder
• 2 teaspoons Kosher salt
• 1/2 teaspoon freshly ground peppercorns
• 1/3 cup olive oil
• 2 Tbsp fresh ginger, minced
• 2 Tbsp garlic, minced
• 2 serrano chili peppers, seeded, de-veined, minced
• 4 cups chicken broth
• 2/3 cup peanut butter (if using newly ground peanuts, include 2 teaspoons of sugar).
• 1 teaspoon ground coriander seeds.
• 8 green onions, chopped, greens included.
• 1/3 cup each finely sliced mint and cilantro.
• 3 Tbsp lime juice.

Method

Coat chicken pieces in seasoned flour: Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Sauté chicken pieces: Heat oil in a large, heavy pot or Dutch oven on medium high heat. Include chicken pieces in batches, being careful to not crowd the pan. Prepare 2-4 minutes per side, or till the coating sets and browns a little. Get rid of the chicken from the pot as it cooks and set aside in a bowl.

Build curry base with ginger, garlic, chili, broth, peanut butter: When the chicken has all been browned, include the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the pan. Cook for a minute or 2, scraping the pan with a spatula and stirring to integrate everything well.
Whisk in the peanut butter, and the remaining 3 1/2 cups of broth gradually, stirring continuously to keep an even texture.

Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes.

Serve with coriander and garnishes: Right prior to serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.

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