Spicy Thai Curry Chicken Encrusted With Peanuts
"Oh so quick and easy to make, great for those who love spice and something ethnic."
photo by trishypie
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
2 thighs
- Serves:
- 3
ingredients
- 6 boneless skinless chicken thighs
- 1⁄2 cup peanuts, finely chopped
- 1⁄4 cup breadcrumbs
- 1 tablespoon curry powder
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
- 3 tablespoons cilantro, divided and finely chopped
- 1 green onion, chopped
directions
- Preheat oven to 400 degrees.
- In a bowl or plate, mix peanuts, bread crumbs, curry powder, garlic powder, salt, onion powder, paprika, pepper and 2 tbsp of cilantro.
- Coat chicken with mixture and place on baking sheet. Make sure the chicken is well coated with the peanut mixture!
- Bake for 25-35 minutes until juices run clear.
- Serve over rice or noodles and top with remaining cilantro and chopped green onion. Enjoy!
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Reviews
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I made this and took the earlier suggestion of less salt. This was very tasty but I felt there should've been a sauce/gravy of some kind to aid with the rice but even without it...it was delicious. I combined the ingredients and whirled them through the Ninja blender and it did a great job. I was missing bread crumbs so added croutons instead. An easy and delicious recipe.
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Not a fan of the flavor combination at all....sorry. -
EXCELLENT!!!! I used B/S chicken breasts rather than thighs, but this was VERY TASTY!!! Will definitely make this one again! Thanks! -
Really tasty! My changes: chicken breasts instead of thighs; whirled peanuts and day-old bread together in the food processor instead of using bread crumbs; dried cilantro instead of fresh. Served over rice with peppers, onion, mango and coconut stirred in. The crumb mixture can be made ahead in a double batch and frozen until needed. A keeper recipe. -
This was a really good weeknight chicken dish! I will certainly make this again, but won't bother with the breadcrumbs next time and will also halve the salt - I did find it a bit too salty, and I love salt! My chicken breast pieces were perfect after 25 minutes cooking; I served with some spicy noodles and we loved this! Thanks for posting!
Tweaks
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Really tasty! My changes: chicken breasts instead of thighs; whirled peanuts and day-old bread together in the food processor instead of using bread crumbs; dried cilantro instead of fresh. Served over rice with peppers, onion, mango and coconut stirred in. The crumb mixture can be made ahead in a double batch and frozen until needed. A keeper recipe.
RECIPE SUBMITTED BY
<p>My love for cooking started as a child when I used to help my mom prepare meals for our family and friends. Her passion for cooking showed me the importance of serving through opening our home and our kitchen to others. <br /> <br />As an adult I've had the opportunity to try many ethnic foods; which I love and enjoy cooking. I've enjoyed trying new recipes on Zaar and look forward to posting more of my own creations for others to try. <br /> <br />The great outdoors and entertaining are a few of my favorite pass-times. Thanks to Zaar, these events are made easier with innovative ideas and quick, easy meals. <br /> <br />My next goal is to find some good OAMC recipes which will make my busy life a little more organized!</p>
