Chicken in Peanut Curry with Saffron Rice and Snow Peas
Savor the perfect harmony of bold flavors and vibrant colors with this Chicken in Peanut Curry with Saffron Rice and Snow Peas. Succulent, seared chicken breast is bathed in a luxurious peanut-coconut curry sauce infused with aromatic ginger, garlic, and curry powder for a comforting dish with a touch of indulgence. The golden saffron rice adds a fragrant and slightly floral note, while crisp-tender snow peas bring a refreshing crunch and a pop of green to the plate. Topped with fresh cilantro and a spritz of lime, this recipe is an enticing blend of creamy, savory, and tangy flavors that will transport your taste buds to culinary paradise. Ready in just 50 minutes, it's perfect for an easy yet impressive dinner that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 tbsp, grated Fresh ginger
- 1.5 tbsp Curry powder
- 1 can (13.5 oz) Coconut milk
- 2 tbsp Creamy peanut butter
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- 0.5 cup Chicken broth
- 1 cup Jasmine rice
- 2 cups Water
- 0.25 tsp Saffron threads
- 1 tbsp Butter
- 1 cup, trimmed Snow peas
- 2 tbsp, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Season the chicken breast with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and curry powder, cooking for another minute until fragrant.
Add the coconut milk, peanut butter, soy sauce, brown sugar, and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.
Return the chicken to the skillet, lower the heat, and simmer for 15 minutes until the chicken is fully cooked and the sauce thickens slightly.
While the curry is simmering, prepare the saffron rice. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and saffron threads in a medium saucepan. Add 1 tablespoon of butter and a pinch of salt.
Bring the rice to a boil, then reduce the heat to low. Cover and cook for 15 minutes until the rice is tender and all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Blanch the snow peas by bringing a pot of water to a boil. Add the snow peas and cook for 1 minute until crisp-tender. Drain and rinse under cold water to stop the cooking process.
To serve, place a scoop of saffron rice on each plate and top it with the chicken in peanut curry. Arrange the snow peas alongside. Garnish with fresh cilantro and a wedge of lime for a burst of freshness.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 13.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
