Peanut Chicken Curry

I’m going ga-ga over peanuts these days…you will see that the next few recipe I’m gonna be posting will all be peanutty….in one way or another. This particular recipe is from the book ‘660 curries’ by Raghavan Iyer and was particularly intriguing…because it used peanuts in a chicken curry. The original recipe(its called ‘Ginger chicken with peanuts and coconut in the book) uses canned diced tomatoes. I used fresh tomatoes and used ginger garlic paste than just ginger paste. Also used bone-in thigh meat, rather than whole cut up chicken.

2 lbs bone in thigh meat, cut into pieces
1 medium onion, sliced thin
2 tbsp ginger garlic paste
2 tbsp canola oil
2 medium vine ripened tomatoes, chopped
salt to taste
1 tsp garam masala(optional)
2 tbsp finely chopped cilantro leaves

For spice paste:
1/4 cup raw peanuts(with or without skin)
1 tbsp coriander seeds
5 dried Thai red chillies
1 tomato chopped
1/4 cup frozen grated coconut, thawed

In a skillet over medium heat, dry roast the peanuts until toasted and oils release. Add the coriander seeds and red chillies and toast them. Remove from heat and mix in the coconut. The residual heat from the pan will toast the coconut. Let it cool and grind this to a fine paste adding the tomato and some water. Set aside.

In a wok, heat the canola oil over medium high heat. Add the sliced onion and saute until soft and golden brown. Push the onion onto the sides of the wok and place the chicken in the oil. Let it sear on one side. This means you leave the chicken untouched for about 4 minutes. Flip and cook another 4 minutes, you should see it become nice and golden brown on both sides. Add the tomatoes, salt, garam masala if using and the spice paste. Add about 1/2 cup water(use this to rinse off your blender). Cover and let the curry boil and the tomatoes melt away into the curry. The curry will thicken and coat the chicken pieces. Sprinkle the cilantro and serve.

Verdict: Spicy and awesome…it tasted very different than the regular chicken curry…and had a rich flavor to it.

Sending this delicious curry to:
My Legume Love Affair #29

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