Peanut Chicken Curry! So delicious, you will make it over and over!
This chicken recipe is soooo amazing filled with that nutty flavor, you will love it. I hope you enjoy it as much as I did!
Get the peanut powder on my instagarm page @phils_kitchen
Peanut Chicken | Cooksmart | Sanjeev Kapoor Khazana
This delicious chicken recipe is inspired by South Asia. Its rich, spicy, delicious curry compliments the tender chicken completely, making this a must-try recipe.
PEANUT CHICKEN
Ingredients
400 gms boneless chicken, cubed
1 tbsp peanut butter
2 medium onions
2 tbsps oil
10-15 curry leaves
5-6 garlic cloves
¼ tsp turmeric powder
½ tsp cumin powder
¾ tsp red chilli powder
2-3 green chillies, slit
1 cup coconut milk
2 medium tomatoes
Salt to taste
Method
1. Quarter onions and cop them roughly in a chopper.
2. Heat oil in a non-stick pan, add curry leaves and onions and saute till soft.
3. Crush garlic cloves and add and saute for 1 minute. Add 2 tbsps water so that the masala does not burn.
4. Add chicken, turmeric powder, cumin powder, red chilli powder and green chillies and saute for 2-3 minutes.
5. Add peanut butter and coconut milk and mix well. Add ¼ cup water and mix and cook till chicken is done.
6. Cut the tomatoes into 12 pieces each and add them to the pan. Add salt, mix well and cook till tomatoes soften slightly.
7. Transfer into a serving bowl and serve hot.
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Spicy Peanut Chicken Stew Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
This is reminiscent of a spicy North African peanut stew - we dial back the chilis a little bit... but feel free to add as much heat as you like!
Ingredients
1 cup (250mL) chicken stock
½ cup (125 mL) peanut butter
1 onion, thinly sliced
2 tbsp (30 mL) oil
2 tbsp (30 mL) finely chopped ginger
½ tsp (2 mL) cayenne pepper
1⁄2 tsp black pepper
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) ground cumin
1-3 scotch bonnet chilis
1 bay leaf
1 cup (250 mL) chopped tomatoes
800g chicken thighs, skinned
2 sweet potatoes , cut into chunks
1 red pepper , deseeded and cut into chunks
handful of cilantro, chopped
Method:
Heat a large Dutch oven and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, black pepper, coriander, cumin, chillies & bay leaf and cook, stirring, for 2 mins.
Stir in the tomatoes, stock, and peanut butter then add in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
Stir in the sweet potatoes, peppers and cilantro, then cook for 30 mins more. Serve sprinkled with the reserved cilantro, over rice.
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