Peanut Butter Chicken Curry
Ingredients
The base
-
2
tablespoons
oil
-
1
medium
yellow onion, peeled and diced
-
2
pounds
boneless skinless chicken thighs, diced
-
3
cups
fresh spinach
-
3-4
cloves
garlic, peeled and minced
-
2
inches
fresh ginger, peeled and minced
The spices
-
2
tablespoons
garam masala
-
½
tablespoon
ground turmeric
-
2
teaspoons
kosher or sea salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
ground cayenne pepper
The liquids
-
2
15-ounce cans
chickpeas, rinsed and drained
-
1
15-ounce can
petite diced tomatoes, drained
-
1
cup
unsalted chicken stock
-
¾
cup
canned coconut milk (the solid top only)
-
¼
cup
peanut butter
The flavor enhancers
-
1 ½
tablespoons
honey
-
1
medium
lime (zest and juice)
-
½
cup
fresh cilantro leaves, chopped, divided
-
½
cup
roasted peanuts, crushed
Instructions
- Heat oil in a Dutch oven or pot to medium heat.
- Add onion and sauté for 2-3 minutes, then add chicken and sauté for 6-7 minutes until browned.
- Add spinach, garlic, and ginger, and sauté for another 2-3 minutes until spinach is wilted.
- Stir in garam masala, turmeric, salt, black pepper, and cayenne pepper.
- Add chickpeas, tomatoes, stock, coconut milk, and peanut butter. Let simmer for 10-15 minutes.
- Stir in honey, lime, and ¼ cup chopped cilantro. Adjust seasoning as necessary.
- Serve over cooked brown or Jasmine rice and top with crushed peanuts.
Nutrition Facts (estimated)
Servings
8
Calories
454
Total fat
23g
Total carbohydrates
30g
Total protein
34g
Sodium
651mg
Cholesterol
105mg
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