Chicken In Peanut Curry With Saffron Rice And Snow

Name: Chicken In Peanut Curry With Saffron Rice And Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 lb boneless chicken thighs; 2 carrots, sliced; 2 celery ribs, sliced; 1/2 cup shallot, chopped; 2 tablespoons fresh ginger, grated; 2 garlic cloves, minced; 2 teaspoons curry powder; 3 cups chicken stock; 1/2 cup smooth peanut butter; 1 cup coconut milk; 2 tablespoons cornstarch; 1 1/2 cups medium grain rice, cooked according to package directions; 2 teaspoons saffron; 1/2 lb snow peas, trimmed; 1/4 cup peanuts, ground; salt and pepper

Servings: persons

4 tablespoons vegetable oil
1 lb boneless chicken thighs
2 carrots, sliced
2 celery ribs, sliced
1/2 cup shallot, chopped
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2 teaspoons curry powder
3 cups chicken stock
1/2 cup smooth peanut butter
1 cup coconut milk
2 tablespoons cornstarch
1 1/2 cups medium grain rice, cooked according to package directions
2 teaspoons saffron
1/2 lb snow peas, trimmed
1/4 cup peanuts, ground
salt and pepper

1
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.
2
Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
3
Add shallots, ginger and garlic and cook until shallots soften.
4
Add curry powder, stir for 15 seconds and pour in the stock.
5
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 (no pink). Internal chicken should be approximately 170u00b0F.
6
Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
7
Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
8
In a saute pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
9
To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.

1329

kcal

Calories

Fat

104

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 lb boneless chicken thighs, 2 carrots, sliced, 2 celery ribs, sliced, and more.

Yes, Chicken In Peanut Curry With Saffron Rice And Snow Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Peanut Curry With Saffron Rice And Snow Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions