Peanut Chicken Curry
It's never been easier to layer in peanut flavor with curry spices, chicken and coconut milk for a complex, satisfying dish.
Servings: 4
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Curry Sauce
- 1 cup Red Onion, rough chop
- 1/2 cup Red Bell Pepper, rough chop
- 6 ea Garlic clove, whole
- 1/4 cup Ginger Root, peeled & rough chop
- 4 tbsp Curry Powder
- 4 oz White Wine
- 24 oz Coconut Milk
- 4 oz Chicken Stock
- 3 ounces (3 pumps) Jif Natural Peanut Butter Sauce
- 1 tbsp Kosher Salt
- 2 cups Basmati Rice, cooked
Chicken
- 4 each Chicken Thighs, boneless & skinless
- 1 tbsp Cumin powder
- 1 tbsp Paprika
- 1 tbsp Salt
- 1 tsp Pepper
Garnish
- 1 each Jalapenos, thinly sliced
- 1/2 cup Cilantro, rough chop
- 2 each Scallions, thinly sliced
- As Needed Edible flower and micro herbs (optional)
Directions
For Curry sauce:
- In a heavy-duty medium size pot, add the first 4 ingredients and char until they are soft and blackened.
- Add the curry powder and mix until all the items are coated.
- Deglaze pan with white wine, add coconut milk and chicken stock and stir until fully combined.
- Add the Jif Peanut Butter Sauce and combine. Season with salt.
- Transfer sauce to blender and puree until desired consistency is acquired.
- Return to pot and simmer until ready to serve.
For Chicken:
- Place chicken thighs plus all of the seasoning in a bowl and mix until all the chicken pieces are fully covered.
- Marinade for at least 30 minutes while the sauce is being made.
- In a hot cask iron pan, sear and cook the chicken thighs until an internal temperature of 165F has been reached.
- Set aside and slice.
For Plating:
- Using 4 medium size bowls, add ½ cup of basmati rice in the bottom of each bowl.
- Ladle equal parts of the curry sauce over the rice until you’ve used all of it.
- Top with sliced chicken, a few jalapeño slices, fresh cilantro and finally some thinly sliced scallions.
- Serve!
