Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce

[Music] hello this is chef john from foodwishes.com with peanut curry chicken that's right it's peanut butter curry time and what this video lacks in dancing pixelated bananas it's gonna more than make up for in everything else and by the way i should mention before we proceed that this isn't based on any specific recipe from any specific country or culture but more of a composite of peanut curries i've seen from many different places and was actually inspired by a conversation i overheard but i'll go into that fascinating tale on the blog post for now let's go ahead and get started with the spice blend so in a bowl we're going to start with some kosher salt and to that we're going to add some ground coriander as well as some ground cumin or cumin if you prefer i'm also going to toss in a spoon of paprika i'm using a mild one but you could use a hot one and then we're also going to do some tumeric a spice that i used to hate but i evolved and now i like it and then last but not least we will add our old friend cayenne and that's going to be it for our peanut curry spice blend so we'll give that a mix with our freakishly small wooden spoon and then once this is mixed up we're going to use it in two different ways we'll use half of it to coat our chicken pieces before we sear them and then we'll reserve have to add to the actual curry itself so we can set that aside for now and move on to the aforementioned chicken and for this i'm going to be using boneless skinless chicken thighs which have been cut up into some fairly large chunks we'll call them two inch pieces although to be honest some are an inch and a half and some are two and a half inches the good news is it doesn't matter and then like i said we'll add half of our spice mix to the chicken and we will stir that in until it's evenly distributed and as i always like to warn you chicken thighs are famous for their nooks and crannies so take your time and do a thorough job and once our chicken chunks have been coated with our curry spice we have a couple options we could wrap and refrigerate this for a few hours up to overnight to let that chicken really absorb those spices or you cannot do that and just start the recipe immediately which is what i'm going to do because i'm starving it's been over two hours since i had a meal so what i'm going to do is head over to the stove where we're going to brown these chunks of chicken in some vegetable oil over high heat and because we do want to get a nice sear on these i do recommend doing them in two batches so i added in roughly half my chicken and we'll brown that for a couple minutes on both sides and not only is that going to give that meat a little extra color and flavor but we're also toasting those spices which is going to give them a little deeper and a little more intense flavor and as those finish browning we'll go ahead and transfer those into a bowl so i browned up the first half and then did the exact same thing with the second half and once all our chicken pieces have been browned what we'll do is we'll turn our heat down to medium and in that same pot in what is now a very flavorful oil we will dump in one chopped onion and we will cook that for about five minutes or so or until the onions start to turn translucent and get a little bit golden so we don't need to go too far but we do want to get a little bit of color on them and they should sort of kind of look something like this and once that's happened we'll go ahead and dump in some minced garlic as well as some finely grated ginger and we will stir that in and we're still on medium heat by the way and we'll cook that garlic and ginger for about a minute at which point we can dump in the rest of our reserve spice blend and we will stir that in and cook that for about a minute and i generally don't like when chefs on tv tell me they wish i could smell what they're smelling i find that a little disconcerting but that's exactly what i was thinking here this smells so good at this point but anyway like i said we'll cook that stirring for about a minute at which point we can introduce our chicken broth and sure you could use water but i don't want you to it's not as good in fact forget i said that don't use water use chicken broth and then we can at this point add our chicken back in along with of course any accumulated juices and then we're going to need a little bit of tomato product and i'm going to use ketchup and of course i can hear some of you now there you go another american chef dumbing down a curry recipe by any ketchup well that is certainly not the case in fact i'm smartening it up a little bit because of the aromatic spices in ketchup as well as the sweetness and the vinegar it is the absolute perfect choice for a curry so there and then it's time for one of the key ingredients the peanut butter so i'm gonna go ahead and add in about three quarters of a cup of smooth peanut butter and i'm using one of those all natural pure peanut peanut butters which contains no sugar and by the way if you're wondering where to get all natural sugar-free peanut butter just stop the next person you see wearing leather sandals and ask them were they by theirs oh they'll know and because mine did not contain any sugar i'm going to add a spoon at this point which if you're using supermarket peanut butter you probably won't need and that is something i'm going to talk about on the blog post but anyway we'll go ahead and give that a stir and then what we want to do is raise our heat to high until this starts to simmer and then as usual we will adjust our heat down to i don't know low to medium low to maintain a gentle but fairly steady simmer and we will let that simmer stirring occasionally for 30 minutes which is going to give us plenty time to get our veggies together and what i'll be adding is some of these silver zucchini which i find very beautiful and then i'm also going to do two kinds of pepper some sweet red pepper as well as some green poblano pepper and then because this is a peanut curry after all we'll also toss in some whole roasted peanuts so that is what i'll be using at this point we can head back over to the stove where our peanut curry has now been simmering for 30 minutes you can see here it's turned into one of the most beautiful colors ever and of course thanks to the sensation that is evaporation your mixture will thicken up a little bit and we can at this point go ahead and dump in whatever vegetables we're going to use and we'll stir those in and then our game plan to finish this dish is very very simple all we're going to do is continue to simmer it for approximately 30 to 40 minutes or until our chicken and hopefully vegetables are fork tender and of course we're going to give it the occasional stir as well as monitor the liquid level so if at any time you think it needs another splash of broth toss one in so i let mine continue to cook for approximately 35 minutes at which point it was looking and smelling amazing so right here i figured i was pretty close to done but there's no guessing in cooking so i grabbed a fork to make sure my theory was correct and then my chicken was perfectly tender which it was and extremely delicious and of course we also want to give the sauce a quick check for things like salt and heat and mine was good so i didn't need any adjusting so at that point i turned off the heat and grabbed a ladle and you can get a nice look here what i think is the perfect thickness or the ideal viscosity is my good friend who i've never met alt brown might say so i'm gonna go ahead and ladle that up into a nice hot bowl and of course garnished it with a big scoop of vanilla ice cream just kidding steamed rice so we'll add a scoop of steamed rice and finish that off with a little freshly chopped cilantro as well as a few more peanuts and that simple and stunningly beautiful peanut curry chicken is done but not ready to eat yet before we dig in i highly recommend a little bit of fresh lime juice that little bit of acidity is really going to cut through that rich peanut butter as well as brighten up those spices so i squeezed in about a half a lime and suggest you do the same and then finally it's time to grab a spoon and dig in and as gorgeous as that curry looks the taste was every bit as beautiful i mean the way the richness of the peanut butter plays against those spices it's just decadent enough without being off-putting and you'll hear foods described as addictively delicious and this is absolutely that i mean all you're thinking about as you finish one spoon is that next spoon and when it comes to food in general and curries in particular that's exactly where you want to be but anyway that's it peanut curry chicken as i said earlier i didn't base this on any specific recipe from any specific country or culture so save your email on how i desecrated one of your national dishes because i didn't at least not on purpose i could have accidentally but that doesn't count so i really do hope you give this a try soon head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 1,966,657

Keywords: Chicken Curry (Dish), Peanut (Food), Curry (Food), Chicken Meat (Food), Cooking (Interest), Food (TV Genre), Recipe (Website Category), Sauce (Type Of Dish), Kitchen, Eating, indian, Thailand (Country), Indian Cuisine (Cuisine), african, chef, john, foodwishes, spice, entree, dinner, stew, rice, cooking

Id: F_dYsfrBKZo

Length: 8min 21sec (501 seconds)

Published: Mon Sep 14 2015