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Peanut Curry Chicken with Rice and Potatos! by Masokissed Visit Thread
Okay, peanut butter and curry sounds a little weird, I know, but trust me on this one. It's damned good. I've never served it to anyone who didn't absolutely love it. So, onward!

What you'll need:
4 tablespoons of butter or margarine
1 small onion or half of a large onion
1 garlic clove or a tablespoon of minced garlic
2 tablespoons of flour
2 tablespoons of vegetable oil
2 tablespoons of curry powder
1/4 teaspoon of ground red pepper
3 1/2 cups of chicken broth (boullion works fine)
1 cup of crunchy peanut butter
1 1/2 cups of milk
2 or 3 boneless chicken breasts
yellow or white rice
garlic salt
crushed red pepper (for garnish)

a large pot
a skillet
a medium saucepan

Pictures make everything better:

Heat up your skillet with 2 tablespoons of butter. While that's heating up mince your onion and measure out (or mince) your garlic, like so:

Dump the garlic and onion into the skillet and sauté for about 7 minutes. Add some garlic salt for flava. Keep stirring.

While those are simmering in their own lovely juices, either start heating up your chicken broth or make some chicken broth from boullion. I do the latter, because it's easier to keep boullion around the house than it is cans of chicken broth. Bring to a boil, and remember to keep an eye on your garlic and onion.

After 7 minutes, your garlic and onion should have begun to brown a little around the edges. It should look like this:

Plop the curry, flour and ground red pepper in there. You can add more red pepper if you like it spicier.

Stir it until it reaches some sort of consistency. It's not going to look very pretty, it'll be kinda chunky and gloppy. This is what you want.

By now, your chicken broth should be at a rolling boil.

Plunk the onion/garlic/curry/flour/pepper mess in there and stir until it's smooth. Now bring it down to a low simmer and wait 25 minutes, stirring occaiaionally.

While we're waiting on that, lets take care of the chicken, potatos and rice. I use this stuff, it's marvelous and you can usually find it at Kroger or wherever. White rice also works really well, if you're going to do white then I recommend using jasmine rice. I'm assuming y'all can handle cooking rice without visual aids.

I seem to have forgotten to take pictures of the chicken and potatos, but slice your chicken into strips and dice up the potatos. Use about a handful of baby dutch yellows, or two medium-sized regular potatos. Put 2 tablespoons of butter and 2 tablespoons of oil into the skillet you cooked the onions and garlic in. Heat it back up and add the potatos and chicken. Add some garlic salt and red pepper to taste, and keep it on medium heat. You want them simmering. Stir often.

Well if you haven't taken forever to prepare your rice and chicken then you should have a couple of minutes to wait around still. So relax and have a smoke or something. Or take a stupid picture of yourself next to a clock.

After the 25 minutes have passed for your broth mixture, dump in a cup of chunky peanut butter and a cup of milk. Yes, it's going to look pretty gross.

Try not to think about tubgirl and use some double-handed whisking action to get an even consistency again. Then bring up the heat since that milk was probably cold.

Well, it looks like our rice is done...

...and so are the chicken and potatos! Awesome.

Now it's time to serve it. Lay out the rice on your plate(s):

Plop some chicken and potatos on top of that:

And put about a ladle-full of sauce on top of that.

Garnish with some crushed red pepper.

Then feed the mess to your un-suspecting significant other.


"But Masokissed, you moron, I'm stuck with way too much peanut curry sauce after this meal! Can't you measure?"

Never fear! Add a half a cup of milk to the remaining sauce and stir it up. Now it's a lovely soup! Store it in your fridge and have it for lunch tomorrow.

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