Peanut Chicken Curry is one of our family favorites. I honestly don’t know the origin of this dish ( looks very similar to Thai and a similar kind of African Stew !) . I actually saw a similar dish cooked in The Rachael Ray Show on Food Network, in which she had used Peanut butter and yogurt. I kind of tried the same version of the dish, with roasted peanuts and minus the yogurt. It came out delicious and if you are game enough, you can always try the original version with peanut butter. Enjoy 🙂 ~ Kamakshi
Prep Time : 15 mins Cook Time : 25 mins
Serves : 4
- 1 Kg Chicken, cut into medium size pieces
- 1 large Onion, finely chopped
- 3 Tomatoes, finely diced
- 4 Cloves Garlic, finely chopped
- 1″ Ginger, peeled and finely grated
- 1 tsp Cumin (Zeera) seeds
- 1-2 Dry Red Chillies
- 1 tsp Cumin (Zeera) Powder
- 1 tsp Coriander ( Dhania) Powder
- 1/2 tsp Turmeric
- 1 tsp Red Chilli Powder
- 5 tbsp Peanuts, roasted
- 3 tbsp Oil
- Salt to taste
- Remove the cover from the roasted peanuts. Grind it and keep it aside. You can keep some whole roasted peanuts for garnishing later.
- Heat oil in a pan and add the cumin seeds. When the seeds start spluttering, bread the dry red chillies in two halves and add it in the pan. Then add the chopped onion, ginger and garlic and stir fry for couple of mins till the onions become soft.
- Add the chicken pieces to the pan and mix well with the onions and cook for 3-4 mins till the chicken become light brown.
- Add the chopped tomatoes, chilli powder, turmeric powder, cumin powder, coriander powder and salt and mix well with the chicken. Lower the heat and cover the pan and cook for 10 mins till the chicken become tender. The chicken and tomatoes will leave water so do not add any additional water.
- Remove the cover from the pan and when you see that is chicken is nearly cooked and the oil starts separating from the gravy, add the peanut paste and fry for 3-4 mins. The peanut absorbs all the water, so that this point of time, add a cup of water and simmer for 5-6 mins.
- Serve hot garnished with roasted peanuts and Coriander or Mint.