Sunday, September 10, 2006
West African Peanut Curry
This recipe is revised from a recipe I found a long time ago on J-Walk Blog. This recipe is revised, so it's quite different from the original. I can't find J-Walks original post, but that was good as well. That recipe was a soup. This one is a chicken in sauce.
1 pound boneless, skinless chicken
1/3 cup of flour
2 tbsp curry
2 tsp salt
1 tsp black pepper
1/4 cup vegetable oil
3 cloves of garlic (minced)
chili flakes (your taste)
1 can of chicken broth
1/4 cup of peanut butter
1 large onion, cut into medium pieces
First, clean your chicken with lemon juice.
In a bag, combine the flour, curry, salt and pepper.
Add the chicken and shake well. Transfer carefully to a plate and place by the stove.
In a skillet, heat the oil over medium-high heat until hot.
Add the chicken pieces, making sure that they don't clump together.
Cook for about four minutes, tossing occasionally to cook the chicken evenly.
Add the onion, and toss cooking until the onions are soft.
Add the garlic and ginger, and half of the broth. stirring continuously to maintain even texture.
Add the peanut butter and and the rest of the broth.
Stir continuously to maintain texture, add your chili flakes.
Serve with rice and vegetable.