The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’sThe Curry Book.
With a little less broth and a lot more chicken you have a great peanut curry dish.
Control the level of hotness you want with the amount of chili.
Elise Bauer
In a large bowl, combine the flour, curry powder, salt and pepper.
Toss the chicken pieces to coat.
Heat oil in a large, heavy pot or Dutch oven on medium high heat.
Elise Bauer
Add chicken pieces in batches, being careful to not crowd the pan.
Cook 2-4 minutes per side, or until the coating sets and browns a little.
Remove the chicken from the pot as it cooks and set aside in a bowl.
Elise Bauer
Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well.
Return the chicken to the pot and simmer for 15-25 minutes.
Right before serving, add the ground coriander, cilantro, mint and green onions.
Elise Bauer
Add salt and lime juice to taste.
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Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
