Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce
Learn how to make a Peanut Curry Chicken recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Curry Chicken recipe!
Orange Chicken with Walnuts by: Chef Girlie
The tangy orange flavor combined with walnuts makes for an extraordinary sauce.
Ingredients
Chicken Cubes 1 cup
Cornstarch 2 tsp
Baking Soda 1 tsp
Soy Sauce 1 tbs
Rice Wine Vinegar 3 tbs
Orange Juice 1/3 cup
Brown Sugar 2 tbs
Hoisen Sauce 2 tbs
Olive Oil 2 tbs
Garlic Powder ¼ tsp
Ginger Powder ½ tsp
Onion Powder ¼ tsp
Salt & Pepper to taste
Walnuts 3 tbs
Sesame Seeds ½ tsp
Procedures
1. In a mixing bowl, add chicken cubes, cornstarch, baking soda, soy sauce and rice wine vinegar.
2. Mix and marinate for about 10-15 minutes.
3. Prepare sauce. Combine orange juice, brown sugar and hoisen sauce in a bowl stir using wire whisk to well blend the sauce.
4. In a frying pan, add olive oil. Sauté marinated chicken cubes until golden brown.
5. Season with garlic powder, ginger powder, onion powder and salt & pepper to taste.
6. Add sauce. Simmer until liquid evaporates. Add walnuts.
7. Sprinkle with sesame seeds.
8. Best served with rice
9. Share and Enjoy!!!
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Chicken with Walnuts | Updated | 30-Minute Meal
Have only a short bit of time to make dinner? Considering ordering out? Why not satisfy both your desires at home. This quick and easy stirfry takes less than 30 minutes, from start to finish, less time than it would take to order, drive and return with takeout. The amounts listed below make 4 perfect servings. Serve over rice or noodles.
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Chicken with Walnuts
1 pound, 452g, chicken, cut into bite-sized pieces
1 medium green bell pepper, cubed into bite-sized pieces
1 medium orange bell pepper, cubed into bite-sized pieces
1 bunch green onions, whites sliced 1-inch long, greens sliced thinly
1 cup, 120g, walnut halves, rinsed
sesame oil or other cooking oil
for the sauce
6 tablespoons, 75ml, soy sauce
4 tablespoons, 60ml, sherry
1 teaspoons ground ginger
2 tablespoons, 30ml, honey
1 teaspoon crushed red pepper flakes
1 tablespoon, 13g, corn starch
Heat oil in a large wok or deep frying pan to very hot. Stirfry vegetables until they begin to soften, about 3-4 minutes. Do not overcook. Remove veges from the pan. Add more oil if necessary. Stirfry the walnuts until they start to brown, 2-3 minutes. Do not allow the nuts to burn. Remove them from the pan. Stirfry the chicken, in batches if necessary, until it’s cooked through, but not brown. Add the vegetables and nuts back to the pan stirring to combine. Stir in the sauce and cook until it’s thickened and bubbly. Serve over rice. Garnish with green onion slices and sesame seeds.
Music: Hey Girl by Topher Mohr and Alex Elena in the YouTube Audio Library
One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes
This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced
STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken
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Irani style Chicken Korma | चिकन कोरमा बनाने की विधि | spicy Chicken Walnut Korma | Chef RanveerBrar
CHICKEN KORMA - Cooking is a mood thing! Jaisa mood, vaisa dish :) Like this exquisite Chicken Korma :)
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IRANI CHICKEN KORMA
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Ginger Garlic Paste
2-3 Green chillies, broken into half, हरी मिर्च
1 inch Ginger, peeled, roughly chopped, अदरक
5-6 Garlic cloves, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
few Tender Coriander stem, धनिया के डंठल
For Marination
550 gms Chicken (drumstick) चिकन टंगड़ी
Salt to taste, नमक स्वादअनुसार
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
For Walnut Paste
½ cup Walnut, अखरोट
Salt to taste, नमक स्वादअनुसार
⅓ cup Curd, beaten, दही
For Cooking Chicken
2-4 tbsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन
For Tempering
2 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 Bay leaf, तेज पत्ता
2 medium size Onions, chopped, प्याज
1/3 cup, curd, दही
Prepared Walnut Paste, तयार किया हुआ अखरोट का पेस्ट
1 tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ cup Water, पानी
1 tbsp Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
Roasted Chicken, भुना हुआ चिकन
For Roasted Walnut
½ tbsp Ghee, घी
2 tbsp Walnut, roughly chopped, अखरोट
Salt to taste, नमक स्वादअनुसार
For Garnish
Chili oil, मिर्च का तेल
roasted Walnut, अखरोट
2 tbsp fresh Pomegranate pearls, अनार के दाने
Coriander sprig, धनिया पत्ता
Process
For Ginger Garlic Paste
In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.
For Marination
In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
keep it aside for further use.
For Walnut Paste
In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
Once the walnuts are roasted, transfer it into a bowl and add curd.
Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.
For Cooking Chicken
In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.
For Tempering
In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
Once the onions turn golden brown in color, add curd and cook for a while.
Now, add prepared walnut paste and saute on moderate heat.
Add coriander powder, turmeric powder, degi red chili powder and saute it.
Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
Once the chicken is cooked well, transfer it into a serving dish.
Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
Serve hot with roti.
For Roasting Walnut
In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
Keep it aside for further use.
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