We all love tasty comfort food. But comfort not always meets out health needs. This colorful Asian inspired silky stew is reach in nutrition. It is cooked slowly and filled with lots of flavors. The earthiness of the peanut butter is perfectly balanced with the vibrancy of the curry. It is a perfect choice for a spring lunch or for a family dinner.
Prep time: 90 minutes
Difficulty: 🍳 🍳 🍳 🍳 (4/5)
- Homemade curry powder:
- 1 tablespoon of ground coriander seeds
- 1 tablespoon of ground cumin seeds
- 1 tablespoon of ground smoked paprika
- 1 tablespoon or turmeric
- 1/2 tablespoon of ground ginger
- 1/2 tablespoon of pepper
- 1/2 tablespoon of salt
- Homemade peanut butter:
- 150 g (5 oz) of roasted unsalted peanuts
- 1 tablespoon of honey
- a pinch of salt
- 1 tablespoon of sesame oil
- 450 g (1 lbs) of boneless chicken thighs
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 large onion
- 4-5 cloves of garlic
- 1 tablespoon of shredded ginger
- 2 halves of each red and green chilly peppers
- 1/2 liter (2 cups) of chicken broth
- 4 tablespoons of tomato juice
- 1 zucchini (~200 g – 7 oz)
- 2 halves of red and yellow bell peppers
- a handful of parsley
- a handful of roasted unsalted peanuts
- 1 lime
- 200 g (7 oz) or ling grain or jasmine rice
When you make your own curry powder, your dish tastes 10 times better, as all the aromas are fresh. You only need to mix together 7 ingredients with a spoon: ground coriander seeds, ground cumin seeds, ground smoked paprika, turmeric, ground ginger, pepper, salt. That’s it.
The peanut butter bought from supermarkets always contains too much sugar and lots of additives. It is very simple to create your own. In a blender or food processor add the roasted unsalted peanuts, the honey, a pinch of salt and a tablespoon of sesame oil. Blend them together while scraping it constantly so it will become somewhat smooth. It depends on your taste, but I like my peanut butter chunky, so i don’t blend it completely – when I see that the mixture has already a sticky texture but not too smooth, my peanut butter is ready.
For curry dishes it is always recommended to prep and cut your ingredients before starting to cook. You have a large amount of ingredients and if you want to reduce the cooking time and pay special attention to your dish, it’s better to prevent any chaos.
After you are ready with you homemade curry powder you need to add it to the chicken. The chicken thighs must be cut in large (2,5-3,5 cm – 1-1,5 inch) pieces. Sprinkle the half of your curry powder on the chicken. Use plastic gloves or simple plastic bags on your hands to spread the curry on your chicken, as the turmeric can dye your hands and nails yellow. Rub the thighs well and make sure that the curry is well spread on them. Let it set for a couple of minutes.
Cut your onions in larger chunks. Shred the garlic and the ginger. Slice the chilly peppers into thin slices. Add them to a separate plate as they will be the first group of vegetables.
On a separate bowl will go the second group of vegetables. Roughly peel your zucchini and cut it into 2,5 x 2,5 cm (1 x 1 inch) pieces. Chop your bell peppers into 1 x 1 cm (1/2 x 1/2 inch) slices.
In a pot add 2 tablespoons of vegetable oil and 1 tablespoon of sesame oil. Set the burner to medium low and add the chicken pieces. Fry them around 2-3 minutes while stirring them constantly. The oil will soak in all the flavors from the curry.
After 3 minutes remove the chicken pieces into a plate with a help of a spatula. Don’t throw the oil from the pot, because it has all the necessary aromas for your dish.Place the onion chunks and the chilly slices in the pot. Stir them until they turn translucent (around 2 minutes). At this moment add the shredded garlic and the ginger. Stir them in for around 1 minute, and be careful not to burn them.
Pour the chicken broth in the pot and bring it to a boil. Add the tomato juice and mix it well. Pour back in the chicken slices. Slowly stir in the homemade peanut butter and make sure that it is well distributed. This will help the sauce to thicken. On low heat cook the stew for around 20 minutes while mixing it from time to time.
Finally add the zucchini along with the bell peppers and cook the stew for another 20 minutes. Make sure that the sauce is not too thick and it does not burn on the bottom of the pot. If the stew somehow is too thick add some splashes of water and mix it. Check it for salt and pepper and add if needed.
In a small pot put 200 g (7 oz) of rinsed long grain or jasmine rise. Add a few pinches of salt and 200 ml (1 cup) of water. Cook the rise on medium low heat for around 15 minutes. Covet the pot and leave it for another 2 minutes.
In a soup plate put a few ladles of stew and place the cooked rice on top of it. Add a half lime for each serving. Finally sprinkle some chopped parsley and roasted peanuts on top. The stew is best served warm and with some splashes of lime juice. Bon Appétit!
- tomato juice > tomato sauce
- sesame oil > peanut oil