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Curry Chicken With Coconut And Peanuts

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Ingredients

Adjust Servings:
2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
salt
white pepper
7 ounces cans coconut milk
cornstarch, and water to thicken (use 1/4 cup water and 3 tablespoons cornstarch, about)

Nutritional information

370.4
Calories
180 g
Calories From Fat
20 g
Total Fat
8.8 g
Saturated Fat
97.1 mg
Cholesterol
223.8 mg
Sodium
8.4 g
Carbs
2.1 g
Dietary Fiber
2.2 g
Sugars
35.8 g
Protein
331g
Serving Size

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Curry Chicken With Coconut And Peanuts

Features:
    Cuisine:

    How many ounces is a glass of wine?

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Curry Chicken with Coconut and Peanuts, When I was in college, I worked in an Asian restaurant My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do , How many ounces is a glass of wine?, delicious dish, probably the best curry I have ever made I did not have fresh ginger on hand, so I substituted ground ginger (1 1/2 tsp) and added some heat ( cayenne pepper) to taste It was fantastic I loved it and my picky daughter loved it Thank you for the fantastic recipe cannary girl This is one I will be making over and over and I plan to share with my co-workers 5 stars for sure !!!


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    Steps

    1
    Done

    Cut Chicken Into Cubes, and Sprinkle With Salt and Pepper.

    2
    Done

    Slice Onion in Julienne, and Mash Garlic.

    3
    Done

    in a Large Wok, (or Dutch Oven If Necessary), Heat Oil to Just Below Smoking.

    4
    Done

    Add Garlic and Stirfry Til Golden, and Quickly Add Onions, and Stir.

    5
    Done

    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.

    6
    Done

    Add Wine and Reduce a Little, Then Add Peanut Butter, Boullion, Ginger, Curry and Cilantro.

    7
    Done

    Stir to Coat Well, and Until Peanut Butter Has Melted.

    8
    Done

    Add Water, and Simmer About 15 Minutes, or Until Flavors Have Blended Well.

    9
    Done

    Add Coconut Milk and Heat to Just Below Boiling, Then Add Cornstarch Slurry to Thicken as Desired.

    10
    Done

    Serve Over Steamed Rice, With Chopped Cilantro and Peanuts to Garnish.

    11
    Done

    I Like It a Bit Spicy, So I Also Add Chopped Chilies, or Cayenne to the Dish.

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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