Curry Chicken & Peanut Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Was needing an alternative way for doing chicken & made up this recipe. It has a smooth sauce & gives you the type of heat that you can feel when you swallow but doesn't burn your mouth. Very satisfying! Ingredients:
2 chicken quarters (can use breasts) |
2 tablespoons olive oil |
1/2 medium onion |
2 garlic cloves |
2 tablespoons flour |
3 cups chicken broth or 3 cups stock |
1 tablespoon curry powder |
2 tablespoons red pepper flakes |
1/3 cup smooth peanut butter |
Directions:
1. Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
2. Notes:.
3. Can debone chicken after it's cooked & add back to sauce before serving.
4. If the sauce gets too thick during cooking, add a little more chicken stock or broth.
5. (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).
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