Chicken in Peanut Curry With Saffron Rice and Snow Peas

Name: Chicken in Peanut Curry With Saffron Rice and Snow Peas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 tablespoons vegetable oil; 1 lb boneless chicken thighs; 2 carrots, sliced; 2 celery ribs, sliced; 1/2 cup shallot, chopped; 2 tablespoons fresh ginger, grated; 2 garlic cloves, minced; 2 teaspoons curry powder; 3 cups chicken stock; 1/2 cup smooth peanut butter; 1 cup coconut milk; 2 tablespoons cornstarch; 1 1/2 cups medium grain rice, cooked according to package directions; 2 teaspoons saffron; 1/2 lb snow peas, trimmed; 1/4 cup peanuts, ground; salt and pepper

Submitted by Super San Mateo Che

"Absolutely delicious recipes adapted from Williams-Sonoma Chicken cookbook. This curry is fairly mild. If you prefer more heat and spice, add more curry powder or some red pepper."

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photo by Karen Elizabeth

Ready In:: 1hr
Ingredients:: 17
Serves:: 4

ingredients

4 tablespoons vegetable oil
1 lb boneless chicken thighs
2 carrots, sliced
2 celery ribs, sliced
¹⁄₂ cup shallot, chopped
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2 teaspoons curry powder
3 cups chicken stock
¹⁄₂ cup smooth peanut butter
1 cup coconut milk
2 tablespoons cornstarch
1 ¹⁄₂ cups medium grain rice, cooked according to package directions
2 teaspoons saffron
¹⁄₂ lb snow peas, trimmed
¹⁄₄ cup peanuts, ground
salt and pepper

directions

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.

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Reviews

Very good and easy to prepare, don't be put off by the instructions because in fact this is very straightforward. I used breast fillets, ground almonds rather than peanuts, and Roasted garam masala for the curry powder. My whole family ate this.. normally the girls are put off by the 'curry' word, but they enjoyed this, that peanut butter/coconut milk combo is a real winner! Thanks for a lovely recipe, made for Unrated Asian Tag game

Karen Elizabeth

RECIPE SUBMITTED BY

Super San Mateo Che

We no longer live in San Mateo but still close by so we'll keep the name Super San Mateo Chefs. :-) Greetings Recipe Enthusiasts, We are the Super San Mateo Chefs and thanks for checking out our page. We live in the beautiful San Francisco Bay Area and work at high tech computer companies. We have one darling baby girl. We both love to cook and I love to bake as well. In addition to spending time in the kitchen, we enjoy training for triathlons, hiking, and baby outings. We often host parties for crowds from anywhere from 4 to 50 people. Some of our party themes have been Southwestern, Italian, Dessert & Cocktails, Mom's Brunch, Halloween and others. Our guests usually bring something to add to the mix and a great time is had by all.

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