Curried Chicken And Peanut Stew Recipes

Steps:

• In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
• In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
• Sprinkle with curry powder; mix well.
• Slowly add beer and stir as curry begins to thicken.
• Remove from heat and set aside.
• In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
• Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
• Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
• When all is well combined, add stock and simmer, covered, for 30 minutes.
• Remove bay leaves.
• Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
• Return chicken to stockpot.
• If desired, add sugar and cilantro.
• Taste, adjust seasonings, and serve.

Steps:

• Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
• Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
• Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

Steps:

• In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165° and peppers are tender. , Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.