Malaysian Chicken Curry

  • Yield 8 servings

Ingredients

2 -- Chicken wings skin on
2 -- Chicken thighs skin on
2 -- Chicken legs skin on
1 tablespoon butter
1 tablespoon Peanut Oil
1 -- Onion Chopped
1 tablespoon Minced Garlic
1 tablespoon Minced Ginger
3 tablespoons Thai Red Curry Paste
1/4 cup Natural Peanut Butter (such as Adams)
1 tablespoon Palm Sugar
1 cup Coconut Milk
1 -- Carrot Chopped
1 cup Chicken stock
1 -- Rib Celery Chopped
1/2 cup Frozen Yellow Corn
1 cup Snow Peas
3 cups Jasmine Rice Uncooked
6 cups Chicken Stock
1/2 cup Green onion Chopped
1/2 cup Roasted peanuts unshelled and chopped
-- Chopped Cilantro

Instructions

Turn your oven on to 325 degrees Fahrenheit.
In a dutch oven heat the butter and oil together over medium low heat until the butter is melted.

Tuck the tip of the wings under so that they form a triangle. Gently brown all pieces of meat in the dutch oven until they are brown on both sides. This may be done in two batches to prevent crowding the pan. Set the chicken aside on a plate.

Pour off the oil in the pan except for 2 Tbs. Gently cook the onion in the dutch oven for about 5 minutes, stirring often. Add to the pan the garlic, ginger and curry paste and fry a further 2 minutes. Add 1/4 C. of water to the pan and deglaze the bottom. To the pan add the peanut butter, palm sugar and coconut milk. Arrange the chicken in the pan evenly, pour in enough chicken stock to cover the meat. Put the lid on and place in the oven. Let the chicken cook for about one and a half hours, or until tender. After forty five minutes have passed add the celery and carrots to the pot. Give a gentle stir in.

About thirty minutes before your chicken is done start your rice. Rinse the rice and place in a covered pot with the chicken stock. Cook over a simmer for 15 minutes. Take the lid off and cook a further 5 minutes. Fluff with a fork.

Remove chicken from oven. Lift chicken pieces out of pot and set aside on a clean plate. Cover with a piece of foil. In the sauce cook the corn and snow peas for 5 min.

On plates place 2/3 C. rice and 1 piece of chicken. Spoon some sauce and veggies over each piece. Sprinkle with green onions, peanuts and cilantro. Serve piping hot.

Makes 8 servings.

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