Best 7 Curried Chicken Peanut Salad Recipes

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN AND PEANUT SALAD

Steps:

• 1. In a large bowl combine yogurt, mayo, curry powder salt and pepper; mix well.
• 2. Fold in chicken, grapes, water chestnuts, celery and bell pepper (if using). Cover and chill thoroughly.
• 3. To serve, line 6 plates with lettuce leaves. Spoon chicken mixture over lettuce leaves. Top with chopped peanuts.

PEANUT CHICKEN CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

CURRIED CHICKEN AND PEANUT STEW

Steps:

• In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
• In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
• Sprinkle with curry powder; mix well.
• Slowly add beer and stir as curry begins to thicken.
• Remove from heat and set aside.
• In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
• Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
• Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
• When all is well combined, add stock and simmer, covered, for 30 minutes.
• Remove bay leaves.
• Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
• Return chicken to stockpot.
• If desired, add sugar and cilantro.
• Taste, adjust seasonings, and serve.

CURRIED PEANUT CHICKEN

Steps:

• In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165° and peppers are tender. , Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.

PEANUT BUTTER CHICKEN CURRY

Steps:

• Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
• Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.