|Margarita's International Recipes|
I have cooked several African peanut stews before, and while they've generally been good, they haven't been exceptional - until now. This dish for curried peanut chicken is so good that my husband asked me to make him nothing else from now on. The chicken was tender and the sauce was delicious, the peanut and curry flavors merged creating something new, complex and comforting. The dish was also very easy to make, making it perfect for a weekday evening. My only alteration from the original recipe was that I did not peel the tomato, I'm sure it made little difference.
Curried peanut chicken
- 1/4 cup oil
- 3 lb chicken parts
- 2 tsp. salt
- 1 Tbsp. curry powder
- 1 onion, sliced
- 1 green bell pepper, sliced.
- 1 tomato, sliced
- 1/4 cup crunchy natural peanut butter
- 1/4 cup water
In a large pan heat the oil. Add the chicken and brown on both sides over medium-high heat. Remove the chicken from the oil, and bring down the heat to medium.
Add the salt and curry powder to the oil and cook for one minute, stirring constantly. Add the onion, green pepper and tomato, stir, cover, and cook for 5 minutes. Return the chicken pieces, cover, and simmer on low heat for 30 minutes or until the chicken is cooked through.
Remove chicken pieces from the pot and keep warm. In a separate bowl, mix the peanut butter and the water until smooth. Add to the cooking liquid and heat to a boil, stirring constantly.
Serve the sauce over the chicken.
Adapted from a recipe at Warawara'sCuraçao recipes.