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Monday, February 20, 2012

Recipe for Curried Chicken with Peanuts

As I recently mentioned, we've been eating a fair number of Asian themed meals lately.  They are quick to put together-usually from stuff on hand.  They are also tasty and healthy.  So I find it's hard to go wrong!  Take this recipe for example. Tender chicken, salty peanuts, a subtle curry/coconut milk background and a little pop from the green peas stirred in at the end.  Simple and pretty perfect!

Yield: 4 servings
Time: 45 minutes


  • 2 TBSP canola oil
  • 1 lb boneless, skinless chicken breast, cut into bite size pieces
  • 2 TBSP fresh ginger, grated
  • 1 TBSP curry powder (or more to taste)
  • 2 cups chicken broth
  • 1/2 cup light coconut milk
  • 1 cup basmati rice
  • 1/4 cup golden raisins
  • 1 1/2 cups frozen green peas, thawed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup peanut halves
  • 1/4 cup sliced green onions
  • Salt and pepper 


  • Heat oil over medium-high and when hot, add chicken that has been well seasoned with salt and pepper.
  • Brown chicken for about 2-3 minutes then remove from pan.
  • Add ginger and curry powder and cook for 30 seconds.
  • Add broth, rice, and raisins and bring to a boil.
  • Add chicken back to pan and reduce heat to medium/medium low, cover pan and cook until rice is tender about 20 minutes.
  • Stir in the coconut milk, peas and green onions; let sit covered, off the heat for 5 minutes.
  • Stir in the cilantro and peanuts and serve.

Printable recipe

Adapted from Williams Sonoma