Chicken In Peanut Curry With Saffron Rice And Snow Peas Recipes

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

Steps:

• Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
• While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
• In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

Steps:

• In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
• Set aside and cool adding cornstarch to thicken.
• While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
• Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
• Combine the garlic, onion and chicken with the sauce and heat.
• Spoon the chicken peanut curry over rice and enjoy.

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

Steps:

• In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
• Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
• Add shallots, ginger and garlic and cook until shallots soften.
• Add curry powder, stir for 15 seconds and pour in the stock.
• Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
• Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
• Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
• In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

Steps:

• Cut chicken into cubes, and sprinkle with salt and pepper.
• Slice onion in julienne, and mash garlic.
• In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
• Add garlic and stirfry til golden, and quickly add onions, and stir.
• 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.
• Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
• Stir to coat well, and until peanut butter has melted.
• Add water, and simmer about 15 minutes, or until flavors have blended well.
• Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
• Serve over steamed rice, with chopped cilantro and peanuts to garnish.
• I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Steps:

• Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
• When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
• Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
• Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
• Cook the rice for 18 -20 minutes or until tender.
• Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don't stir the rice; just add the snow peas on top and put the lid on.
• The steam will lightly cook the snow peas.
• Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
• While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
• Add in the chicken, season with salt and pepper, and brown for 3 minutes.
• Add in the red pepper flakes, onions, garlic, ginger, and honey.
• Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
• Add the remaining 1 ½ cups chicken broth; bring to a simmer.
• Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
• Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
• Add the sliced scallions and lemon juice to the chicken and stir.
• Serve the honey chicken over the snow pea rice.