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Florine's Easy Peanut Chicken
6 boneless, skinless chicken breasts, raw and sliced into chunks 1 large onion chopped fine 1 Tbsp minced garlic 1 Tbsp grated ginger root 1 16 oz can crushed tomatoes 1 can coconut milk (not coco lopez sweetened coconut milk) 2 c dry roasted peanuts, ground in a food processor 2-4 Tbsp curry powder, to taste (try to get some from an Indian market or specialty foods store - the package will indicate whether it is for chicken or beef) 3 c prepared rice, jasmine is nice Melt the ghee in a large deep skillet over med-hi flame. Add the chicken
chunks
and sautee for 2-3 minutes, until starting to brown. Add the onion and
cook for 2-3 minutes more. Toss in the garlic, ginger and some salt and
ground pepper to
taste. Sautee for a minute or so until the garlic becomes aromatic. Add
the can of tomatoes, the coconut milk, the peanut puree, and the curry
powder and mix together well. Reduce to medium-low and bring to low boil
and simmer for 15
minutes. Taste and reseason with salt and pepper, if necessary. Serve
over rice and envision yourself in Bombay.
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