Season chicken with salt and pepper, then set aside.
Heat the oil in a large Dutch oven pot and add the chicken. Fry the chicken until brown on all sides.
Create a tomato and seasoning mixture by blending together the fresh tomatoes, onions, and garlic, then add this to the chicken and stir well.
Add the smoked paprika, curry powder, bay leaf, dried thyme, and crumbled bouillon cubes. Bring to a boil, then reduce to a simmer.
Cook the chicken for about thirty (0:30) minutes or until it is tender.
Add two cups of water to the stew, then add the parsley, carrots, and chives. Cook for five (0:05) minutes until the carrots are tender.
Remove a cup of liquid from the stew and whisk with the peanut butter in a separate bowl.
Pour this peanut butter and sauce mixture back into the pot.
Allow the stew to simmer until thickened.
Adjust the salt and pepper, then remove and discard the bay leaf.
Serve with rice.
Lonely-Huckleberry36
Awesome I’ll make this next weekend! I’ll probably double it I think.
portableveblen22
This is an interesting variation of chicken curry. I’m wondering how the curry tastes with a bit of peanut butter. Gonna give this a try. Thanks for sharing
5 Comments
**Ingredients**
3 ½ lb. Chicken (cut into parts)
1 medium onion (sliced)
1 clove garlic (minced)
1 tbsp. Paprika
5-6 Roma tomatoes
1 ½ tsp. Dried thyme
¼ tsp Curry Powder
1 Bay Leaf
1 tbsp. crumbled bouillon cubes
1-2 cups sliced carrots
3 tbso. Chopped parsley leaves
2 chives (sliced)
2 ½ tbsp. Peanut Butter
Oil
Salt
Pepper
**Directions**
Season chicken with salt and pepper, then set aside.
Heat the oil in a large Dutch oven pot and add the chicken. Fry the chicken until brown on all sides.
Create a tomato and seasoning mixture by blending together the fresh tomatoes, onions, and garlic, then add this to the chicken and stir well.
Add the smoked paprika, curry powder, bay leaf, dried thyme, and crumbled bouillon cubes. Bring to a boil, then reduce to a simmer.
Cook the chicken for about thirty (0:30) minutes or until it is tender.
Add two cups of water to the stew, then add the parsley, carrots, and chives. Cook for five (0:05) minutes until the carrots are tender.
Remove a cup of liquid from the stew and whisk with the peanut butter in a separate bowl.
Pour this peanut butter and sauce mixture back into the pot.
Allow the stew to simmer until thickened.
Adjust the salt and pepper, then remove and discard the bay leaf.
Serve with rice.
Awesome I’ll make this next weekend! I’ll probably double it I think.
This is an interesting variation of chicken curry. I’m wondering how the curry tastes with a bit of peanut butter. Gonna give this a try. Thanks for sharing
Thanks for sharing! Looks delicious.
Looks SO good!