Belongs to BlueFinger Chicken Peanut curry 
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Pretty avg. Needs experimenting with. Could be good if using crushed roast peanuts instead of paste, and custom curry powder.
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeƱos instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.

serves 7
You might need to buy:
  • limes cut into wedges
  • curry powder
  • Kosher salt
  • freshly ground peppercorns
  • olive oil
  • chicken broth
  • ground coriander seeds
  • each finely chopped mint and coriander
  • flour