Ingredients
-
24
-
1/3
-
1
-
1
-
1
-
1
-
12
-
4
-
2
-
1
-
1
-
1
-
1/4
-
1/2
-
4
Directions
Curried Chicken and Peanut Stew, I found this in a newspaper years ago It is tasty & quite fragrant The curry will permeate any fabric nearby, so don’t leave your laundry in the kitchen! If I don’t have any shallot, I substitute about 3/4c onion, and I’ve used less or more celery and carrot depending on what I have on hand We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice , Made this a few weeks ago and plan on making it again this week I WAY over peppered it I added a few dried thai chiles and it didn’t seem hot enough, so added some more hot chile powder At some point I should have stopped It was SO HOT, but we ate it anyway and it was delicious! I went to but the beer and could not remember what kind and I ended up with a belgian ale It worked really well! I omitted the sugar and the cilantro Can’t wait to have it again 🙂
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Steps
|
1
Done
|
In a Large Non-Stick Saute Pan, Sear Chicken Breasts on Each Side For 1 Minute; Set Aside. |
|
2
Done
|
in the Same Pan, Saute Shallot, Celery and Carrot in 2t Oil on Low For About 5 Minutes or Until Softened. |
|
3
Done
|
Sprinkle With Curry Powder; Mix Well. |
|
4
Done
|
Slowly Add Beer and Stir as Curry Begins to Thicken. |
|
5
Done
|
Remove from Heat and Set Aside. |
|
6
Done
|
in a 8qt Stockpot, Saute Garlic in Remaining 1t Olive Oil Over Med Heat For 1 Minute. |
|
7
Done
|
Add Chicken, Bay Leaves& Tomatoes; Cover& Simmer For 20 Minutes, Stirring Occasionally. |
|
8
Done
|
Add Curry Mixture to the Chicken and Tomatoes, Along With the Chile Pepper, Parsley, and Peanut Butter/Water. |
|
9
Done
|
When All Is Well Combined, Add Stock and Simmer, Covered, For 30 Minutes. |
|
10
Done
|
Remove Bay Leaves. |
|
11
Done
|
Remove Chicken Breasts, Cool (enough So That It Can Be Easily Removed from the Bone) and Dice the Meat. |
|
12
Done
|
Return Chicken to Stockpot. |
|
13
Done
|
If Desired, Add Sugar and Cilantro. |
|
14
Done
|
Taste, Adjust Seasonings, and Serve. |
