If you love a different recipe for chicken you have to try this recipe! This Peanut Chicken Curry is brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan.
Peanut Chicken Curry
Chicken curry is common to several continents including India, Asia and the Caribbean. There are probably a chicken curry in some form that every household loves and makes. My favorite of them though is this aromatic Pepper Chicken Curry, I’m always just craving these flavors. Also, I might be biased because it’s a recipe I learnt from my mom and a favorite of my boys.
I’ve made many many chicken recipes on the blog and in my book Masala and Meatballs. Most of those recipes were passed on to be like the Chettinad Chicken, Achari chicken or the famous pepper chicken. This Peanut chicken curry though, is all mine.
I was inspired by the Caribbean flavors yet again. Tried to make a curry without the usual onion and tomato base and it hit all the notes perfectly. It’s a different one and I am very proud of this recipe. I love that it has an abundance of spices leaving it with incredible flavor.
And of course it’s got a coating of sauce because that’s what chicken curry is all about – that irresistible sauce for soaking up with naan bread or serving alongside rice
Ingredients for Chicken Curry
- cumin, turmeric, fennel seeds, cinnamon, pepper, cloves, cayenne pepper and salt – these spices build incredible flavor in this dish. Together they create a homemade curry blend.
- Peanuts – the most important for this recipe
- oil – used for sautéing.
- Fresh garlic and ginger – these aromatics add a key depth of flavor
- Whole Chicken – be careful not to over-cook so the chicken doesn’t become dry.
- Coconut – this makes the sauce deliciously rich.
- Chopped cilantro – adds a nice prop of fresh flavor and color.
Give this peanut chicken curry a try and you will LOVE IT.
- 1 tbsp oil
- Roasted Peanuts - ¼ cup
- Fresh coconut - ⅓ cup or ¼ cup dried coconut flakes
- Red chilies - 7-8
- 1 tbsp cumin
- ½ tsp black pepper
- ½ inch cinnamon
- 3 cardamom
- 4 cloves
- 1 tsp fennel
- 6 large clove garlic
- 1 inch ginger
- 3 tbsp ghee or vegetable oil
- 1½ pound Whole bone in chicken, washed and pat dried
- 2 tsp kashmiri chili powder or cayenne pepper (more for color)
- Salt
- cilantro
- toasted peanuts and coconut
- In a pan, add oil. Toast the peanuts, dried coconut, red chillies, cumin seeds, black pepper, cinammon, cardamom, fennel, cloves. If using fresh coconut add in the end while roasting. Fry them until it is toasted well and turn off the heat. Grind it with ½ cup of water. Set aside.
- In a heavy bottomed pan, add ghee or oil. Add the ginger garlic paste and fry for 30 seconds. Add the chicken and brown the chicken for 5 minutes with salt. Add the paste with kashmiri chili powder and salt. Add one cup of water and cover and cook for 15-20 minutes. Uncover and let the curry dry it up a little bit.
- Top it cilantro and peanuts.
- Serve with naan.
If you make this Peanut Chicken, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
