Chicken stewed in peanut curry sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken stewed in peanut sauce with curry seasoning - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fried chicken
- 700 g chicken breast, cut into 2.5 cm pieces
- 225 g frozen green beans (defrosted)
- 225 g frozen pepper strips (defrosted)
- 2 tbsp. l. canola oil
- Salt and ground black pepper
- Coconut rice (see recipe below)
- Sprigs of cilantro for garnish
Sauce
- 1.5 cups light coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tbsp. red curry paste
- 1/3 cup peanut butter with crushed nuts
- 2 tbsp. l. brown sugar
- 2 tablespoons lime juice, plus slices for garnish
Coconut rice
- 3/4 cup light coconut milk
- 1 cup low-sodium chicken broth
- Juice of 1/2 lime
- 2 cups instant rice
- 1/4 cup sweet toasted coconut
We recommend
Recipes with similar ingredients: chicken breasts, green beans, sweet pepper, curry paste, brown sugar, lime juice, coconut milk, Peanut butter, Peanut sauce, coconut flakes, rice, cilantro
Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium-high heat. Add the shredded chicken, season, and cook, stirring occasionally, until cooked through, about 5 minutes. Add the green beans and pepper strips and continue cooking for 3 minutes.
- Start making peanut curry sauceWhile the chicken is frying, combine all the sauce ingredients in a medium bowl.
Pour the sauce over the chicken and vegetables in the pan and stir. Increase the heat to high and bring the contents to a boil, stirring occasionally. Reduce the heat and simmer until the sauce thickens slightly, about 6-8 minutes. Serve with coconut rice or plain boiled rice. - RiceIn a medium saucepan, combine coconut milk, chicken broth, lime juice, and rice. Bring to a boil over medium-high heat. Remove from heat and simmer, covered, for 7-9 minutes. Fluff the rice with a fork and stir in the toasted coconut. Serve.
CoconutTo toast the coconut, place a dry frying pan over medium-low heat and toast, stirring occasionally, until golden brown.
Categories:
recipe / Dinner / Main courses / Cereals, legumes / Bird / Sauces / Gravies / / Caribbean cuisine / Sandra Lee
Similar recipes
