CREAMY PEANUT CHICKEN STEW

CREAMY PEANUT CHICKEN STEW image

Yield 4 bowls

Number Of Ingredients 10

2 tablespoons corn, grapeseed or other neutral oil
8 bone-in chicken thighs, trimmed of excess fat
1 medium onion, peeled and chopped
1 inch piece of ginger, peeled and minced
1 Tablespoon curry powder or garam masala
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 cup chicken stock
1 cup boiled and shelled peanuts or 3/4 cup peanut butter
chopped parsley, for garnish

Steps:

1. put oil in deep skillet and turn heat to medium high. put chicken in skin side down, season with salt and pepper and brown well, turning pieces. Remove meat and drain all but 2 tablespoons of fat. 2. Add onion and ginger and cook, stirring occasionally, until softened and fragrant.(5 minutes) Stir in curry powder and cayenne pepper and cook stirring for about 30 seconds. Add cream and stock and bring to a boil; cook until slightly thickened, 1 or 2 minutes, stir in peanuts if using. 3. Return chicken to pan, bring to boil then lower heat and simmer stirring occasionally until chicken is cooked through, 20 or 30 minutes. If using peanut butter, stir into pot until blended. Taste and adjust seasonings, garnish and serve. OPTION1: use leftover turkey, or chicken breasts and chop into small pieces. OPTION2: Peanut Stew with chicken and tomatoes: Omit curry powder and cream. Once onion is cooked, stir in cayenne and 1.5 cup chopped tomatoes (canned are fine). Cook until tomatoes have softened about 10 minutes, then proceed as above.