West African Chicken and Groundnut Curry
3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces
1/3 Cup Flour
2-3 Tbsp Ivory Coast Curry Powder
1 Tsp. Sea Salt
1/3 Cup Olive Oil
2 Tbsp. Fresh Ginger ~ Minced
2 Tbsp. Garlic ~ Minced
2 Serrano Chile Peppers, seeded, de-veined, minced (optional)
4 Cups Chicken broth
1/2 Cup Peanut butter (If sugar free add 2 Tbsp. Brown Sugar)
1 Tsp. Ground Coriander Seeds
8 Green Onions ~ Chopped, greens included
1/3 Cup Cilantro ~ Finely chopped
1 Lime cut into wedges
Rinse chicken and pat dry. In a bowl, combine the flour, 2 Tbsp. of Curry Powder, and salt. Add the chicken pieces and shake to coat well. Heat the oil in a large saucepan on medium high heat. Add chicken pieces and cook 5-10 minutes, tossing occasionally to cook chicken evenly. You may have to cook in batches depending on the size of your pan. Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 2-3 minutes, scraping the pan and stirring to combine everything well. Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Just prior to serving, add the coriander, green onions, and the remaining 1 Tbsp. of Curry Powder. Adjust seasoning.
Serve with fragrant rice and mashed sweet potatoes. Top each serving with fresh cilantro and a squeeze of lime.
There is ample sauce that could use some good bread such as fresh pita or even Naan. You’ll find that the peanut butter really tones down the heat. If you like it warmer just add in the optional Serrano Chiles.