Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

One of the main characteristics of Indonesian cuisine is the wide use of peanut sauce.

The Netherland’s adopted peanut sauce as a common side dish through its former colonization of South East Asia.

A popular combination at Dutch fast food outlets is French fries with mayonnaise and peanut sauce.

Peanut sauce is also used in Chinese cooking, in India, the Philippines, Singapore, and Vietnam.

Peanut sauce has become part of the global cuisine, although it is mainly associated with Southeast Asian cuisine.

The main ingredients in peanut sauce are ground roasted peanuts, water and spices.

A typical recipe usually contains ground roasted peanuts along with coconut milk, soy sauce, tamarind, galangal, garlic and spices.

Peanut sauce has many uses. It is used as a dipping sauce, salad dressing with vegetables, poured over or mixed with meats.


Like This Thai Chicken with LinguiniThe Recipe Uses A Peanut Sauce (includes recipe for sauce).


In the United States, many have a love of Asian food, and therefore use peanut sauce. But in the U.S. peanut sauce is typically made with peanut butter, either smooth or nutty.

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

1 cup creamy peanut butter

1 1⁄2 cups coconut milk

2 tablespoons soy sauce

2 tablespoons brown sugar

2 teaspoons garlic, minced

Salt, to taste

1⁄4 – 1⁄2 cup chicken broth

2 teaspoons ground cumin

2 teaspoons curry powder

FOR THE CHICKEN

6 boneless skinless chicken breasts, cut into chunks

2 orange or yellow bell peppers, seeded, chopped

1/2 large red onion, chopped

1 lime or lemon, juiced

1 -2 tablespoon coconut oil, (peanut oil is fine)

Garnishes

Shredded coconut, toasted

Peanuts, chopped

Cilantro, chopped

Sauce

Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).

Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.

Remove from heat and cover, if will continue to thicken off the heat.

Prepare the Chicken

Heat some coconut oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.

While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.

Add the peppers and onions. Stir-fry until the vegetables are lightly browned and the chicken is fully cooked, adding more juice as needed for moisture.

Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).

Portion cooked rice into small bowls and ladle some chicken mixture on top of each portion. Drizzle with a bit more peanut sauce if desired.

Chicken in Peanut Coconut Sauce with Peppers & Red Onion

Garnish with shredded toasted coconut, chopped cilantro, and chopped peanuts.


Try these other Asian Inspired Dishes


More Deliciously Yummy Recipes

Coconut Basil Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

There is a variety of dishes or plated food that is prepared with curry originating in the Indian subcontinent.

Though curry dishes make up a significant part of India’s food culture, there is vastly more to Indian cuisine than curry.

Curry powder though is not used in India, as authentic curry dishes from India use the leaves of the curry tree, which is related to the citrus family.

Curry leaves of the curry tree

The powder is a blend of different spices which may or may not include curry leaves.

The spices usually include ground turmeric, cumin, coriander, ginger, and fresh or dried chilies among others.

Bowl of curry powder on a wood deck

Who Invented The Curry Powder

If curry powder is not a spice mix in authentic Indian cuisine, who then coined the term curry powder?

The term curry powder was coined by the British according to the author of the book, “The Oxford Companion to Food.”

The Oxford Companion to Food

The author Alan Davidson writes, “the kind sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

You will not find a dish in India prepared with the spice mix called curry powder, but rather only with curry leaves.

In other parts of the world, when you here the word curry, it invokes an image of warm, spicy, delicious food. Such as our Coconut Basil Chicken Curry.

This dish is incredibly fragrant with coconut milk as its base.

After the curry is finished, you add fresh lemon juice, lemon zest, chopped cilantro and basil then stir in, and wait for the herbs aromatic fresh smells to get your taste buds going.

Lemon zest basil and cilantro over a pot of curry

Coconut Basil Chicken Curry with Vegetables

1 pound boneless skinless chicken thighs or breasts, thinly sliced

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper using more or less to your taste

kosher salt and black pepper

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn, kernels removed from the cob

2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

juice and zest from 1/2 a lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn

2 cups cooked basmati rice

toasted sesame seeds for serving (optional)

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes.

Skillet of curry chicken

Next add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.

Remove from the heat and stir in the zest, lemon juice, cilantro, and basil.

Serve along side or top over rice.

Coconut Basil Chicken Curry with Vegetables

Hyderabadi Chicken Korma

Hyderabadi Chicken Korma

This delicious and flavorful chicken korma is everything you need to lift up your mood!

Hyderabadi Chicken Korma is an ultimate delight for chicken lovers!

The first korma recipe originated from the Indian Subcontinent back in the 16th century.

The word korma is derived from an Urdu word with the meaning “braise.”

Braising of meat is often referred to as pot roasting though some cooks make a distinction between the two methods, based on whether additional liquid is added.

Typically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream.

The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef.

Making Hyderabadi Chicken Korma

This Korma has tender chicken thigh meat pieces cooked in butter and is made using a melody of spices.

First we made the sauce, then we cooked the thigh meat pieces in butter then added the sauce and vegetables.

16 ounces chicken thigh pieces

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 Bay leaf

3 Cardamom pods

1 inch cinnamon stick

2-3 Cloves

1/2 curd

15 cashews (soaked in warm water)

to taste salt

to taste red chilli powder

Grind tomatoes and cashews to make a paste, set aside.

In a medium fry pan over medium heat, sauté onions and ginger-garlic paste, about 1 minute.

Next add tomato-cashew paste, salt to taste and about 1/8 to 1/4 tap. red chilli powder

Mix until combined. Pour into a large measuring cup and set aside.

In medium fry pan over medium heat add butter until melted.

Next add chicken pieces and cook until chicken is oblique.

Next add the Hyderabadi Korma sauce and mix in. Then add 1cup peas and carrots and mix in.

Let cook for about 5 minutes. Remove from heat and allow to continue cooking another 5 minutes.

Close  up of Chicken  Korma

Plate server over rice. Here is plated the Chicken Korma over a Ginger Turmeric Rice.

Plated Chicken Korma over rice

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Orecchiette with Chorizo and Chickpeas

Orecchiette with Chorizo and Chickpeas

Orechiette is a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears.

The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.

The pasta makers “Barilla” says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.

Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.

Orecchiette with Chorizo and Chickpeas

2 tablespoons olive oil

2 small shallots, chopped

3/4 pound fresh Mexican chorizo casings removed

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes

2 cups chicken broth

1 15-ounce can chickpeas, rinsed

12 ounces Orecchiette

Garnishes:

Fresh chopped cilantro or parsley

Finely grated Parmesan and lemon zest

cooking Mexican chorizoHeat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.

adding chickpeas to meat sauceNext add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.

adding orechiette to meat sauceMeanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.

Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.

Orecchiette with Chorizo and Chickpeas in the panServe pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.

Orecchiette with Chorizo and ChickpeasWe have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.

For the side salad using candy cane beets, find recipe here: Shredded Candy Cane and Green Apple Slaw with Pecans.

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