Frango Caril de Amendoim e Coco (Classic Chicken Peanut Coconut Curry)

Frango Caril de Amendoim e Coco (Classic Chicken Peanut Coconut Curry) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 inch piece fresh ginger
• 1 large red bell pepper
• 1 tbsp curry powder
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.25 tsp red pepper flakes
• 14.5 oz can diced tomatoes
• 13.5 oz can full-fat coconut milk
• 0.5 cup smooth peanut butter
• 5 oz fresh spinach
• 1 medium lime
• to taste salt
• to taste black pepper
• 0.25 cup fresh cilantro

How to make Frango Caril de Amendoim e Coco (Classic Chicken Peanut Coconut Curry)

1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels and cut them into 1-inch pieces. Season generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3-4 minutes per side until lightly browned, then remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the chopped 1 medium yellow onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 3 minced garlic cloves and 1 inch of grated fresh ginger, cooking for another 1 minute until fragrant.
4. Stir in 1 tablespoon curry powder, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cumin, and 0.25 teaspoon red pepper flakes. Cook for 30 seconds to 1 minute, stirring constantly, until aromatic.
5. Add 1 large diced red bell pepper and cook for 3-4 minutes, allowing it to soften slightly. Pour in the 14.5 oz can of diced tomatoes (undrained) and bring to a simmer.
6. Stir in the 13.5 oz can of full-fat coconut milk and 0.5 cup smooth peanut butter. Whisk until the peanut butter is fully dissolved and the sauce is smooth. Return the seared chicken to the pot.
7. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
8. Stir in the 5 oz fresh spinach and cook for 2-3 minutes, until wilted. Squeeze in the juice of 1 medium lime and taste, adjusting seasoning with salt and pepper as needed.
9. Serve hot over rice or with flatbread, garnished generously with 0.25 cup fresh chopped cilantro.

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