- Jif Peanut Powder
- 2 pounds of chicken
- Ground black pepper, curry powder, chili powder, salt
- 2 fresh garlic cloves
- About 1″ of fresh ginger root
- 1 medium white or yellow onion
- 3 bell peppers – choose 3 different colored peppers for more interest
- 1 can (12 oz) of coconut milk
- white rice
- red chili flake (if you like your curry spicy)
Chop the chicken into cubes. Chop the onions and bell peppers into bite sized chunks.
Peel the ginger root to expose the insides. Grate the ginger on a grater, like this horseradish grater I got at a culinary store. If you don’t have a grater, finely chop the ginger root.
Crush and mince the garlic cloves.
Heat the butter or ghee in the pan on medium heat until hot. Add the chicken and cook thoroughly.
Remove the chicken from the pan. Add the ginger and garlic to the drippings in the pan. Stir to loosen the drippings from the pan.
Add the vegetables and cook until the onions are translucent.
Return the cooked chicken to the pan.
Add the coconut milk. Stir
Add the spices. Stir.
Add the Jif Peanut Powder and mix thoroughly. The Jif Peanut Powder will cause the sauce to thicken right away. Continue cooking for about ten minutes to infuse the peanut flavor into all of the ingredients.
Add red chili flake if you like your curry extra spicy! Spoon the chicken curry over a bed of rice. Garnish with sliced scallions and chopped peanuts (if desired).
We had enough leftovers to eat this same dish for lunch the next day. You can make the curry go even further by adding more vegetables to it. This homemade recipe will fast become a family favorite and is a smarter option to eating out … plus you know exactly what’s in it!