Coconut and Peanut Chicken Curry

Ingredients:

  • 8lbs. chicken thighs, diced
  • 1/2 cup oil
  • 3 large onions, diced
  • 20oz tomatoes, diced
  • 4 tsp tumeric
  • 4 tsp coriander 
  • 4 tsp cumin
  • 3 tsp black pepper
  • 3 tsp kosher salt
  • 3 tsp cardamom
  • 2 tsp cayenne 
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • 96oz chicken stock
  • 1 cup creamy peanut butter
  • 2 cups peanuts, roasted
  • 1 cup cilantro, chopped
  • 13.5oz unsweetened coconut

Instructions:

  • Pre-heat Matador to medium heat.
  • Add the oil and onions and cook until the onions are slightly caramelized (5-6 minutes).
  • Add the tomatoes and cook until all the water has been cooked out (5-6 minutes).
  • Add all the aromatic spices, ginger, and garlic, then cook 4-5 minutes until the spices are very fragrant and toasted.
  • Add the chicken thighs and cook for 4-5 minutes.
  • Add the chicken stock and allow to simmer for 20-25 minutes.
  • Add the peanut butter and coconut milk, then simmer for 2-3 minutes.
  • Add the roasted peanuts and cilantro.

Note:

  • Best enjoyed with basmati rice and naan bread.