Chicken Curry with Toasted Peanuts

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

January 29, 2011

Curried chicken and toasted peanuts

Image by alexis22578 via Flickr

I enjoy making too much rice. I really enjoy turning it into a Walnut-Cheddar loaf.

I don’t have anymore walnuts. It is proving more difficult to order than I think it should be. So, unsure of the peanut-lemon-onionnutritional yeastcheddar cheese combination – I brain stormed curry.

  • Heat pan.
  • Add a few tablespoons toasted sesame oil, heat oil.
  • Add 1/2 onion, chopped, and a few cloves of minced garlic.
  • When browned, add a tablespoon of a spicy curry powder.
  • After a minute or two, toss in 1/2 cup of unsalted peanuts, toast lightly.
  • Add (fresh or frozen) corn and peas (1/2 cup to 2 cups each).
  • Add 4 cups chopped (cooked) chicken (preferably from Taylor-Made Farms, previously roasted with lemon pepper and garlic).
  • Add leftover rice (minimum 2 cups).
  • Serve, and enjoy.
Exploring the Taylor-Made Farm field.

Image by alexis22578 via Flickr

Looking at a baby chick at the Taylor-Made Farm.

Image by alexis22578 via Flickr

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  1. Olivia

    Yum! That sounds delicious! i’ll have to try it once I have a usable kitchen… grumble grumble… never put brussell sprout leaves down the disposal… *sigh*

    • Michelle

      One, I forgot that Jody dropped off my Bob’s – just in time because I ordered unsweetened shredded coconut, so that was added to the curry. YUM.

      Two, the first time I used a garbage disposal was 1998, 3rd year at MSU, living off campus in my first apartment. I thought, okay garbage disposal, let’s put down these potato skins. Another “never” put down the disposal lesson…

    • Michelle

      And, of course, I am very sorry about your kitchen. It’s good it’s all getting fixed now, though, right?


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