Peanut Curry Chicken Recipe:

Ingredients:
- 1 lb boneless and skinless chicken breasts, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 cup chopped fresh cilantro
- 1 can (14 oz) chicken broth
- 1/2 cup natural peanut butter
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Rice, for serving

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the remaining 2 tablespoons of oil and the onion, garlic, and bell peppers. Cook until the onion is translucent, about 5 minutes.

3. Stir in the curry powder, cumin, and cinnamon until fragrant, about 1 minute.

4. Add the chicken back to the pan and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. In a small bowl, whisk together the peanut butter and coconut milk until smooth. Add the mixture to the pan and stir until combined.

6. Season with salt and pepper to taste. Stir in the cilantro and cook for an additional 2-3 minutes.

7. Serve the peanut curry chicken over rice and enjoy!

Notes:
- You can substitute vegetables like green beans, carrots, or broccoli for the bell peppers.
- For a spicier version, add chili flakes or sliced fresh chili to the recipe.
- Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- You can substitute the chicken with tofu, seitan, or tempeh for a vegetarian version.

Search for a chicken curry recipe 
Falcon:
Chicken Curry Recipe:

Ingredients:
- 2 lbs chicken, cut into small pieces
- 2 tablespoons oil
- 1 tablespoon grated ginger
- 4-5 cloves garlic, minced
- 1 large onion, chopped
- 2 green chilies
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala powder
- 1 cup chicken broth
- 2 cups tomatoes, chopped
- 1/2 cup plain yogurt
- Salt and pepper, to taste
- Cilantro, chopped for garnish

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, and onion, and sauté for about 3 minutes, or until the onion becomes translucent.

2. Add the chicken to the pot and cook for 5 minutes, stirring occasionally.

3. Add the green chilies, coriander, paprika, turmeric, cumin, garam masala, chicken broth, and tomatoes. Bring to a boil, then reduce heat and cover the pot. Simmer for about 20-25 minutes, or until the chicken is fully cooked.

4. Stir in the yogurt until it is combined. Season with salt and pepper to taste.

5. Garnish with fresh cilantro and serve.

Notes:
- You can use boneless whole chicken thighs or drumsticks in place of the chicken breasts
- Serve with rice, naan, or flatbread for a complete meal.
- Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Search for a peanut chicken curry recipe
Falcon:
Peanut Chicken Curry Recipe:

Ingredients:
- 2 lbs boneless and skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-2 red chilies, thinly sliced
- 1 tablespoon grated ginger
- 2 tablespoons oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 cups water or chicken broth
- 1 cup natural peanut butter
- 1 cup coconut milk
- Salt and pepper, to taste
- Rice, for serving
- Cilantro, chopped for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the remaining tablespoon of oil and the onion, garlic, and chili peppers. Cook until the onion becomes translucent, about 5 minutes.

3. Stir in the turmeric, cumin, cardamom, coriander, cinnamon, and cayenne pepper. Cook for about 1 minute, or until fragrant.

4. Add the water or chicken broth to the pan and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the sauce has thickened.

5. Add the cooked chicken back to the pan and stir to combine.

6. In a small bowl, whisk together the peanut butter and coconut milk until smooth. Add the mixture to the pan and stir until combined.

7. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.

8. Serve the peanut chicken curry over rice and garnish with fresh cilantro.

Notes:
- You can substitute the chicken with tofu, tempeh, or chickpeas for a vegetarian or vegan version.
- You can also add vegetables like bell peppers, carrots, or green beans to the curry for more flavor and texture.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Here is a recipe for peanut curry chicken:

Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp curry powder
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped peanuts, for garnish

Instructions:

1. In a large bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, curry powder, ginger, and garlic until smooth.

2. Add the chicken pieces to the bowl and toss to coat with the peanut curry sauce. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.

4. Add the sliced bell peppers and onion to the skillet and cook until softened, about 5 minutes.

5. Pour the peanut curry sauce over the chicken and vegetables and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.

6. Season with salt and pepper to taste.

7. Serve the peanut curry chicken over cooked rice, garnished with chopped peanuts. Enjoy!
Search for a peanut curry chicken recipe
user
Here is a recipe for peanut curry chicken:

Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp curry powder
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped peanuts, for garnish

Instructions:

1. In a large bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, curry powder, ginger, and garlic until smooth.

2. Add the chicken pieces to the bowl and toss to coat with the peanut curry sauce. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.

4. Add the sliced bell peppers and onion to the skillet and cook until softened, about 5 minutes.

5. Pour the peanut curry sauce over the chicken and vegetables and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.

6. Season with salt and pepper to taste.

7. Serve the peanut curry chicken over cooked rice, garnished with chopped peanuts. Enjoy!
assistant
Search for a peanut curry chicken recipe
user
Peanut Curry Chicken Recipe:

Ingredients:
- 1 lb boneless and skinless chicken breasts, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 cup chopped fresh cilantro
- 1 can (14 oz) chicken broth
- 1/2 cup natural peanut butter
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Rice, for serving

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the remaining 2 tablespoons of oil and the onion, garlic, and bell peppers. Cook until the onion is translucent, about 5 minutes.

3. Stir in the curry powder, cumin, and cinnamon until fragrant, about 1 minute.

4. Add the chicken back to the pan and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. In a small bowl, whisk together the peanut butter and coconut milk until smooth. Add the mixture to the pan and stir until combined.

6. Season with salt and pepper to taste. Stir in the cilantro and cook for an additional 2-3 minutes.

7. Serve the peanut curry chicken over rice and enjoy!

Notes:
- You can substitute vegetables like green beans, carrots, or broccoli for the bell peppers.
- For a spicier version, add chili flakes or sliced fresh chili to the recipe.
- Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- You can substitute the chicken with tofu, seitan, or tempeh for a vegetarian version.

Search for a chicken curry recipe 
Falcon:
Chicken Curry Recipe:

Ingredients:
- 2 lbs chicken, cut into small pieces
- 2 tablespoons oil
- 1 tablespoon grated ginger
- 4-5 cloves garlic, minced
- 1 large onion, chopped
- 2 green chilies
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala powder
- 1 cup chicken broth
- 2 cups tomatoes, chopped
- 1/2 cup plain yogurt
- Salt and pepper, to taste
- Cilantro, chopped for garnish

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, and onion, and sauté for about 3 minutes, or until the onion becomes translucent.

2. Add the chicken to the pot and cook for 5 minutes, stirring occasionally.

3. Add the green chilies, coriander, paprika, turmeric, cumin, garam masala, chicken broth, and tomatoes. Bring to a boil, then reduce heat and cover the pot. Simmer for about 20-25 minutes, or until the chicken is fully cooked.

4. Stir in the yogurt until it is combined. Season with salt and pepper to taste.

5. Garnish with fresh cilantro and serve.

Notes:
- You can use boneless whole chicken thighs or drumsticks in place of the chicken breasts
- Serve with rice, naan, or flatbread for a complete meal.
- Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Search for a peanut chicken curry recipe
Falcon:
Peanut Chicken Curry Recipe:

Ingredients:
- 2 lbs boneless and skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-2 red chilies, thinly sliced
- 1 tablespoon grated ginger
- 2 tablespoons oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 cups water or chicken broth
- 1 cup natural peanut butter
- 1 cup coconut milk
- Salt and pepper, to taste
- Rice, for serving
- Cilantro, chopped for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the remaining tablespoon of oil and the onion, garlic, and chili peppers. Cook until the onion becomes translucent, about 5 minutes.

3. Stir in the turmeric, cumin, cardamom, coriander, cinnamon, and cayenne pepper. Cook for about 1 minute, or until fragrant.

4. Add the water or chicken broth to the pan and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the sauce has thickened.

5. Add the cooked chicken back to the pan and stir to combine.

6. In a small bowl, whisk together the peanut butter and coconut milk until smooth. Add the mixture to the pan and stir until combined.

7. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.

8. Serve the peanut chicken curry over rice and garnish with fresh cilantro.

Notes:
- You can substitute the chicken with tofu, tempeh, or chickpeas for a vegetarian or vegan version.
- You can also add vegetables like bell peppers, carrots, or green beans to the curry for more flavor and texture.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
assistant