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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best. Ingredients:
1 tablespoon cooking oil |
1 onion, chopped |
2 cloves garlic, minced |
1 teaspoon chopped fresh ginger |
1 teaspoon chinese five-spice powder |
1 teaspoon ground cumin |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
1 teaspoon salt |
1 cup canned low-sodium chicken broth or homemade stock |
1/2 cup canned unsweetened coconut milk or heavy cream |
1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces |
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2 inch pieces |
1/2 cup chopped peanuts |
1/2 pound plum tomatoes (about 4), cut into wedges |
3 tablespoons chopped cilantro |
Directions:
1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
2. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.
3. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
4. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
5. Menu Suggestion
6. For this curry, steamed white rice is the only accompaniment you need.
7. I found this recipe on
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