John Myers
Chicken in Curry Peanut Coconut Sauce
The perfect chicken in curry peanut coconut sauce recipe with a picture and simple step-by-step instructions.
- 1 Chicken
- 1 Can Unsweetened coconut milk
- 2 tbsp Peanut butter / butter
- 1 Cup Vegetable broth
- 2 Chopped onions
- 2 Garlic cloves chopped
- 1 tbsp Curry
- Salt
- Black pepper
- 50 g Roasted and salted peanuts
- Divide the chicken (depending on the size) into 4-6 pieces and fry them on all sides in a large saucepan with a little hot oil until they turn golden.
- Meanwhile, chop the onions and garlic. Take the chicken pieces out of the pot, turn the heat down to medium, and sauté the onion first, then add the garlic. Sauté briefly and add curry and peanut butter.
- Mix briefly until the peanut butter has melted. Now add the coconut milk and the stock. Season with pepper and – if necessary – with a little salt. Put the chicken pieces back into the saucepan and simmer covered over medium-low heat for approx. 40-50 minutes.
- Add the peanuts about 5 minutes before the end of the cooking time.
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