Chicken Curry With Bananas Raisins And Peanuts Recipes

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

COCONUT CURRY CHICKEN AND PEANUTS

Steps:

• Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
• Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.

CHICKEN AND BANANA CURRY

Steps:

• For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
• For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
• Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
• For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
• Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
• Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
• Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

APPLE AND RAISIN CHICKEN CURRY

Steps:

• Combine the spices and mix well together.
• Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
• Add the spices. Cook for 5 minutes, stirring to prevent sticking.
• Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
• Blend the yogurt and tomato paste together and add to the chicken mixture.
• Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
• Add the apples and raisins and simmer for an additional 10 to 20 minutes.
• Serve over hot cooked rice. Garnish with chopped cilantro if desired.

CURRY CHICKEN SALAD WITH RAISINS AND PINE NUTS

Steps:

• Dice the garlic and celery.
• Chop the chicken, onions, and parsley.
• In a small frying pan toast the pine nuts.
• In a small bowl, combine the dressing ingredients.
• In a medium bowl, combine the chicken salad ingredients.
• Add the dressing into the Chicken Salad and blend together.
• Season to taste with salt and pepper.
• Cover the bowl containing the chicken salad. Refrigerate for a couple of hours or overnight before serving to allow the flavors to blend.

INDONESIAN CHICKEN WITH PEANUTS AND BANANAS

Steps:

• Mix the soy sauce, 2 T. lemon juice, molasses, garlic clove, ginger and crushed red pepper together in a large bowl and stir in the chicken. Cover and chill for 20 minutes. After it has chilled, drain the marinade and reserve it. While the chicken marinates, mix together the water and peanut butter, and set aside. Slice the bananas into 1/4" thick slices, sprinkle with the remaining 1 tsp. of lemon juice, cover and set aside. In a large skillet or wok, heat the canola oil and stir fry the chicken for about 3 - 5 minutes, or until opaque. Push to the side of the pan, add the reserved marinade and the peanut butter mixture. Stir all the ingredients in the skillet and add the bananas, being careful not to break them apart as you stir them. Heat all through about 1 minute longer. Serve with steamed white rice (preferably a short grain sticky type) and sprinkle with chopped peanuts, if desired.

CHICKEN CURRY WITH BANANAS, RAISINS AND PEANUTS

Steps:

• In a large pan over medium heat, sauté the onion for 8 minutes, until translucent, stirring frequently. Add the ginger and the garlic, and sauté another 2 minutes. Add 1/2 teaspon salt. Push the vegetables to the side. Add the chicken to the empty space you created. Sprinkle with salt and let chicken brown slightly, 2-3 minutes a side, flipping once. (This doesn't have to be perfect.) Add the curry powder, coriander, turmeric, and cayenne, and stir them into the chicken and onions, until fragrant. Add the raisins, coconut milk, and water. Bring the stew to a boil, then cover and lower the heat so it simmers, and let cook for 5 minutes. Remove the cover and cook 5 more minutes. Stir in the lemon juice and cilantro and fish sauce if using. Add the banana slices and gently stir them in, letting them warm for about 2 minutes. Be careful not to smush them. Taste for salt, adding more if needed. Serve the curry over rice with the chopped peanuts on top.