good food!

We love this recipe! I’ve been totally in love with spicy food lately. This serves 6-8 people, so when I make it I cut it in half. Definitely worth trying. (Awesome) Chicken Peanut Curry 3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch wide chunks or strips 1/2 cup flour 4 Tbsp curry powder (being the Irish girl that I am, I’m not picky about my curry powder…I just use red curry powder that was on sale at Jewel.) 2 teaspoons Kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 2 Tbsp fresh ginger, minced. 2 Tbsp garlic, minced 2 jalapeno peppers, seeded and diced. 4 cups chicken broth 1/2 cup peanut butter (I probably use more like ¾ of a cup, since I’m also in love with peanut butter, and because I like it kind of thick...) 1 teaspoon ground coriander seeds 8 green onions, chopped, greens included 1/3 cup each finely chopped mint and cilantro AND 2 limes cut into wedges (optional, but highly recommended.) 1 In a large ziplock bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well. 2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes, tossing occasionally to cook chicken evenly. Add the ginger, garlic, jalapenos and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well. 3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for at least 10 minutes (I like it best after simmering for an hour or so…). Right before serving, add the coriander and green onions. Salt to taste. 4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.