Chicken Peanut Curry

I had a craving for curry and the drea was coming over for dinner. This was my first experience actually attempting to follow a recipe for chicken curry. I must say, it was a pretty good one. It was inspired from the following site.

It is relatively, easy. I will definitely make it again and next time might even try substituting half the chicken broth for coconut milk.

Serves 6.

Ingredients:

6 chicken breasts
1/2 C bread flour
4 T mild curry powder
2 t Kosher salt
1/2 t freshly ground peppercorns

extra-virgin olive oil
2 T fresh ginger, minced
2 T garlic, minced
2 Habanero chili peppers, seeded and minced
4 C non-msg boullion cubes, dissolved in 4 cups hot water
1/2 C fresh peanut butter 

1 Head of Kale, washed and chopped into big chunks
8 scallions sliced, with greens

1 t ground coriander seeds

1/3 cup each finely chopped mint

1/3 c cilantro, finely chopped

2 limes (1 cut in wedges to serve with dish, the other cut in half for sauce)

1 1/2 - 2 C Rice (pick your poison, I chose white tonight)

Handful of Peanuts

1.  Rinse the chicken and pat dry. Cut the chicken into small pieces.

2. In a large ziplock bag, combine the flour, curry powder, salt, and pepper.

3. Heat a large splash of olive oil in a pan until hot. To test, add a few drops of water. If they jump up and down the oil is hot (be careful). Add the chicken and saute until it begins to brown on the outside.

4. Then stir 1/2 cup broth, ginger, garlic, and pepper in with chicken. Saute for two minutes.

5. Stir peanut butter in evenly.

6. Add remaining broth, scallions and kale.

7. Simmer until sauce becomes thick, and kale and chicken are cooked.

8. Then stir in coriander, mint, cilantro, and juice from one lime.

9. Serve curry over rice and sprinkle with mint, cilantro, and peanuts.

10. Serve to your drea's and your marc's and then continue to eat for lunch for dayzzzzz....