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
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.
Tomato Prune Condiment for Curry
Dice tomatoes and prunes. Finely chop mint and scallions. Mix together and allow flavors to mingle 30 min.