If you’re like me then you’re ready to put Thanksgiving behind you and move onto the stresses of December. You’ve watched the parade and football. You’ve eaten your fill of turkey and trimmings. And you’ve helped yourself to “just a sliver” more pie. And now you’re fat and tired and perhaps black-fridayed out and the last thing you’re interested in is another intricately planned and painstakingly executed dinner. In that case have I got a post-Thanksgiving solution for you— Curried Coconut & Peanut Chicken.
I truly love the flavors of coconut, peanut and curry together (toss in a little chili pepper heat and I’m in heaven), but I find it to be a particularly divine antidote to the highly involved and side dish driven nature of Thanksgiving. One pot (well, two if you count the rice), minimal cooking effort and everyone gets their own individual bowl so you’re not faced with a mountain of dishes to do. Sounds the making of the perfect post-holiday dinner to me!
I know this is where I usually ramble on about the recipe, my kids or some laughable moment from my childhood. But here’s the thing— I’m fat and tired and black-fridayed out and this is all I can manage to type. I hope your Thanksgiving was a good one. Until next week…
Curried Coconut & Peanut Chicken
I serve this over coconut brown rice with lots of minced chili peppers, chopped peanuts and cilantro on top. Yum!
4 1/2 lbs. boneless skinless chicken thighs
1/3 cup lime juice
2 tbsp. curry powder (hot or mild), divided
1/4 cup olive oil
10 allspice berries
5 cloves garlic, minced
4 scallions, finely chopped
6 sprigs thyme
24 baby carrots, thinly sliced
1 chayote squash, peeled and cut into 1″ cubes
1 russet potato, peeled and cut into 1″ cubes
1 1″ piece ginger, minced
1 tsp. salt
1/2 tsp. Garam masala
1 can lite coconut milk
1/4 cup smooth all natural peanut butter
diced chilies, for garnish
chopped peanuts, for garnish
chopped cilantro, for garnish
- Cut the chicken into 1″ pieces and place in a large zip-lock bag. Add the lime juice, and 1 tbsp. of curry powder and toss to combine. Refrigerate for at least 4 hours or overnight.
- Heat oil in a Dutch oven over medium-high heat. Working in batches, add the chicken to the pot and cook until golden brown. Transfer the browned chicken to a large bowl and set aside.
- Add the remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, ginger, salt and Garam masala to the pot and cook until lightly caramelized and fragrant, about 15 minutes.
- Add the chicken and any juices that have accumulated to pot along with coconut milk and stir to combine. Cook, stirring occasionally, until the potatoes and squash are cooked through and sauce is thickened, about 30 minutes.
- Fish out the thyme stems and the all spice berries, stir in the peanut butter and serve over coconut rice, garnished with chilies, cilantro and chopped peanuts.
* adapted from saveur