Spicy, nice. Adding sweet potato as well as some greens if I have them.
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- 1-1/2 teaspoons garlic minced
- 1 teaspoon turmeric
- 2 tablespoons dark sesame oil
- 2/3 cup onion diced
- 1 cup chicken cooked, diced
- 1-1/2 teaspoons curry powder
- 3 cups low sodium chicken broth
- 1 cup coconut milk full fat
- 1 cup tomatoes canned diced, drained
- 2/3 cup peanut butter
- 1 medium sweet potato diced
- 4 cups kale (get weight!)
- Carbohydrate 97.1282838581499 g
- Cholesterol 49.1334166753873 mg
- Fat 31.6069451890517 g
- Fiber 17.8235726691153 g
- Protein 25.0536109488006 g
- Saturated Fat 15.673298412162 g
- Serving Size 1 1 (1164g)
- Sodium 632.901340354575 mg
- Sugar 79.3047111890346 g
- Trans Fat 2.20893471626339 g
- Calories 735 calories
Step-by-step
- In a large pot, sauté onion, sweet potatoes until onion is tender, about 5 minutes.
- Add the Chicken, garlic, spices and sauté 1 minute more.
- Add broth, coconut milk, tomatoes and peanut butter and stir well.
- Simmer 10 minutes then add kale. Simmer until desired consistency and flavor, adjusting as needed.
Sautéing the diced onions and sweet potatoes for exactly five minutes builds the foundational base of this dish. Cooking them too quickly over high heat burns the exterior of the sweet potato while leaving the core raw. Medium heat ensures the starches soften evenly without scorching the butter and sesame oil mixture. Watch for translucent onion edges as the precise visual cue to proceed.
Scaling this recipe requires attention to pot capacity and thermal mass. Doubling the batch increases the liquid volume significantly, meaning the ten-minute simmer must be extended until the sweet potatoes yield completely to a knife tip. Conversely, reducing the recipe by half means you should lower the burner output to prevent rapid evaporation from over-concentrating the peanut butter and sodium levels in the chicken broth.
Stirring the peanut butter into the broth and full-fat coconut milk demands thorough incorporation. Peanut butter contains dense solids that settle easily on the bottom of a hot vessel and burn. Use a whisk initially to break up clumps before switching to a wooden spoon. Full-fat coconut milk provides the necessary emulsification fats to keep the peanut oil from separating during the simmer.
Dense greens like kale require careful timing relative to their surface area and stalk thickness. Adding four cups of kale at the end preserves bright chlorophyll color and prevents the leaves from turning drab. If you lack a pot large enough to hold all ingredients comfortably, batch-cook the aromatics and transfer them to a six-quart Dutch oven before adding the liquids.
