Recipe for Curried Chicken with Peanuts

As I recently mentioned, we've been eating a fair number of Asian themed meals lately.  They are quick to put together-usually from stuff on hand.  They are also tasty and healthy.  So I find it's hard to go wrong!  Take this recipe for example. Tender chicken, salty peanuts, a subtle curry/coconut milk background and a little pop from the green peas stirred in at the end.  Simple and pretty perfect!

Yield: 4 servings
Time: 45 minutes


Ingredients:

• 2 TBSP canola oil
• 1 lb boneless, skinless chicken breast, cut into bite size pieces
• 2 TBSP fresh ginger, grated
• 1 TBSP curry powder (or more to taste)
• 2 cups chicken broth
• 1/2 cup light coconut milk
• 1 cup basmati rice
• 1/4 cup golden raisins
• 1 1/2 cups frozen green peas, thawed
• 1/2 cup chopped fresh cilantro
• 1/2 cup peanut halves
• 1/4 cup sliced green onions
• Salt and pepper 

Method:

• Heat oil over medium-high and when hot, add chicken that has been well seasoned with salt and pepper.
• Brown chicken for about 2-3 minutes then remove from pan.
• Add ginger and curry powder and cook for 30 seconds.
• Add broth, rice, and raisins and bring to a boil.
• Add chicken back to pan and reduce heat to medium/medium low, cover pan and cook until rice is tender about 20 minutes.
• Stir in the coconut milk, peas and green onions; let sit covered, off the heat for 5 minutes.
• Stir in the cilantro and peanuts and serve.

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Adapted from Williams Sonoma

Recipe for Chicken Curry

I've been cooking a fair number of Asian themed meals: stir fries, curries etc. This recipe is based on one that a group of us used to make on the weekends in the dorm back in the 70's.  We were poor and had very little in the way of utensils.  We cooked on an illegal hot plate and used inexpensive canned chicken.  We sure didn't have access or means to acquire fresh herbs or coconut milk. And the only seasoning we had was Martha's curry powder her family sent her from India.   But we turned out a mean chicken curry.  The whole floor of the dorm smelled lovely and we ate well! So here's to the girls on the 12th floor!

Yield: 4 servings
Time: 30 minutes


Ingredients:

• 2 cups finely chopped potato (1/2x1/2 inch)
• 1 ½ cup chopped onion (similar size to potato)
• 2 TBSP olive oil
• 2 TBSP curry powder (more if desired)
• 1 TBSP Garam masala
• ½ TBSP ground cardamom
• 1 cup water
• 1 cup light coconut milk
• 2 skinless, boneless chicken breasts cut into small pieces (similar size to potato)
• 2 cups frozen green peas, defrosted
• ½ cup chopped fresh cilantro plus more for garnish
• 1 cup golden raisins
• Salt and pepper to taste

Method:

• Heat oil over medium heat.
• Add spices and stir constantly while cooking for 45 seconds.
• Add potatoes, onions, water, and coconut milk and cook for 15 minutes. 
• Add chicken that has been seasoned with salt and pepper (and more water/coconut milk if needed-you do want a moist curry).  
• Cook 10 more minutes or until chicken no longer pink and potatoes are soft.
• Stir in peas, cilantro, raisins and cook 2 additional minutes.
• Taste for seasoning and add more salt and pepper if needed.
• Serve garnished with cilantro, with rice or naan.

The fragrant cooking smells will drive you crazy until the dish is finished and you can sit down and eat.   What recipes do you cook that bring back memories of days gone by?

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