Recipe

Coconut Curry Peanut Chicken Recipe


Coconut Curry Peanut Chicken Recipe Chefmeow / All my dishes
4 months, 4 weeks ago
COCONUT CURRY PEANUT CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993.
Prep:10m Cook:40m Servings:4

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Ingredients
  • 2 teaspoons chili oil
  • 1/4 cup minced white onion
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 1 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon turmeric
  • 3 cups coconut milk
  • 2 medium carrots julienned
  • 1 small zucchini julienned
  • 1/2 cup frozen peas
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 teaspoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili oil
  • 2 chicken breast fillets
  • 1/4 cup corn starch
  • 1/2 cup vegetable oil
  • 4 cups cooked white rice
  • Garnish
  • 1-1/2 cups shredded coconut
  • 1/2 teaspoon dried parsley crumbled
  • 2 tablespoons chopped peanuts
  • 2 green onions julienned

Directions
  1. Heat chili oil in a large saucepan over medium heat.
  2. When oil is hot add onion, garlic and ginger then sauté 30 seconds and add chicken broth.
  3. Add cumin, coriander, paprika, salt, black pepper and turmeric then stir well.
  4. Simmer 5 minutes then add coconut milk and bring mixture back up to a boil.
  5. Reduce heat and simmer 20 minutes or until sauce begins to thicken.
  6. Add julienned carrots and zucchini then frozen peas and simmer 10 minutes.
  7. Combine peanut butter, water, sugar, soy sauce, vinegar, juice and chili oil in small saucepan.
  8. Heat over medium just until mixture begins to bubble then cover pan and remove from heat.
  9. Toast coconut by preheating oven to 300 and spreading coconut on baking sheet.
  10. Toast in oven for 30 minutes stirring every 10 minutes then remove from oven and cool.
  11. Cut chicken into bite size pieces then coat chicken with cornstarch.
  12. Heat oil to a wok over medium heat then add coated chicken to pan and sauté 5 minutes.
  13. Remove chicken to a rack or towel to drain.
  14. Arrange rice on serving plates and top with chicken.
  15. Spoon curry sauce and vegetables over chicken then spoon peanut sauce over top.
  16. Garnish with coconut, parsley, peanuts and green onions then serve immediately.

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Comments

justjakesmom 4 months, 3 weeks ago said:
WOW - that is one impressive list of ingredients, Cat! Sounds good, though. ;')


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