Ingredients
3 lbs boneless, skinless chicken pieces cut into
1 1⁄2 -inch pieces
1/2 cup flour, all purpose or rice
5 Tbsp curry powder (fav is Madras)
2 1⁄2 teaspoons Kosher salt
3⁄4 teaspoon freshly ground pepper
1⁄2 cup olive or coconut oil
3 Tbsp fresh ginger, minced
2-3 Tbsp garlic, minced
1-2 chili peppers, seeded, de-veined, minced
5 cups (divided) chicken broth
2 lg sweet potatoes or yams or 1 lb, peeled and cut into 1-inch pieces
3⁄4 cup unsweetened peanut butter
1 1⁄2 teaspoon ground coriander
8 green onions, chopped, greens included
1⁄2 cup each finely chopped mint and/or cilantro
1-2 cups snap peas or okra
2 limes cut into wedges
Preparation
1 In a bowl, thoroughly combine the flour, curry powder, salt and pepper. Add the chicken pieces and shake to coat.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken until evenly browned. Add the ginger, garlic, chili pepper and 1 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine.
3 Add the sweet potatoes and remaining broth. Simmer 10 minutes or until sweet potatoes are almost done.
4 Add the peanut butter, stirring quickly and gently to incorporate without breaking up the chicken and sweet potatoes. Simmer another 5 minutes. Adjust seasoning. Right before serving, add the coriander and green onions.
5 Serve with rice. Top each serving with fresh cilantro and /or mint and optional coconut, peanuts, raisins and/or bananas. Squeeze a little lime juice over it as well.
FAIRY NOTE
Tomato Prune Condiment for Curry
Grape Tomatoes
Mint
Prunes, pitted
Scallions
Dice tomatoes and prunes. Finely chop mint and scallions. Mix together and allow flavors to mingle 30 min.