Description
A delicious hearty one-pot dish packed with juicy dark meat, cabbage, and a curry peanut butter sauce.
Ingredients
- 1.5 Lbs Bone-in Chicken Thighs
- 1 Lb Cabbage
- 1 Cup Onions, chopped
- 1/2 Cup Green Bell Peppers
- 1/2 Cup Red Peppers
- 2 Tsps Minced Garlic
- 2 Tbs Vegetable Oil
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk
- 1/4 Cup Peanut Butter
- 1/4 Cup Ketchup
- 1/4 Cup Curry Powder
- 1 Tbs Sugar
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 /4 Tsp Black Pepper
- 1/4 Tsp Crushed Red Pepper Flakes
Instructions
- Place chicken in a large bowl, add in enough water to cover the chicken by 2 inches, then sprinkle in a tablespoon of salt and soak for 20-25 minutes.
- Scrub, rinse, and then pat dry.
- Remove fat and skin from chicken, then debone it.
- Chop it up into small pieces and season the chicken with everything except the curry and crushed red peppers.
- Place a pot over medium-high heat and add in the oil.
- Â After 2 minutes, add in the chicken and fry until no longer pink, about 8 minutes.
- Â Meanwhile, chop up the cabbage and vegetables into small pieces.
- Â Once the chicken is done, remove it and set aside.
- Then add chopped vegetables and minced garlic and saute for 4 minutes.
- Â Reduce heat to medium, then add the cabbage, peanut butter, ketchup, milk, curry powder, and broth, then stir well.
- Add in the chicken, cover with a lid, leaving a small crack on the side, and simmer for 45 minutes or until sauce thickens.
- Stir periodically to avoid sticking, and sprinkle in crushed red peppers once done.
