Chicken In Peanut Curry With Saffron Rice And Snow Peas

Absolutely delicious recipes adapted from williams-sonoma chicken cookbook. this curry is fairly mild. If you prefer more heat and spice, add more curry powder or some red pepper.

Steps

In a large stockpot or dutch oven , heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned.

Remove chicken from pot and season with salt and pepper.

Add 1 tablespoon of oil.

Add carrots and celery and cook until softened.

Add shallots , ginger and garlic and cook until shallots soften.

Add curry powder , stir for 15 seconds and pour in the stock.

Return chicken to the pot.

Add water to barely cover the chicken.

Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked.

Internal chicken should be approximately 170f.

Prepare rice according to package instructions.

Half way through rice preparation , add the saffron.

Stir in peanut butter.

Whisk coconut milk and cornstarch in a separate bowl.

Add to pot and bring to a simmer.

In a saut pan , heat the remaining tablespoon of oil.

Add snow peas and toss for one minute.

Add 2 tablespoons of water and cook until crispy.

To serve , place chicken on top of ri.

Ingredients

vegetable oil, boneless chicken thighs, carrots, celery ribs, shallot, fresh ginger, garlic cloves, curry powder, chicken stock, smooth peanut butter, coconut milk, cornstarch, medium grain rice, saffron, snow peas, peanuts, salt and pepper