Baked Curry Chicken Topped With Peanuts Cilantro Food

CILANTRO CHICKEN WITH PEANUTS

Steps:

• Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
• Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
• Spoon chicken stir-fry over cabbage to serve.

CURRY CHICKEN WITH COCONUT AND PEANUTS

Steps:

• 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.

PEANUT BUTTER CHICKEN CURRY

Steps:

• Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
• Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.

SPICY THAI CURRY CHICKEN ENCRUSTED WITH PEANUTS

Steps:

• Preheat oven to 400 degrees.
• In a bowl or plate, mix peanuts, bread crumbs, curry powder, garlic powder, salt, onion powder, paprika, pepper and 2 tbsp of cilantro.
• Coat chicken with mixture and place on baking sheet. Make sure the chicken is well coated with the peanut mixture!
• Bake for 25-35 minutes until juices run clear.
• Serve over rice or noodles and top with remaining cilantro and chopped green onion. Enjoy!

CURRIED CHICKEN AND PEANUT STEW

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.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.