👨‍🍳 Instruktioner

1. 1

   Grind the roasted peanuts into a fine powder or paste using a food processor or mortar and pestle. Set aside.

   💡 Proffstips: For a smoother paste, add a tablespoon of water while grinding.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.

4. 4

   Stir in the turmeric powder, chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

5. 5

   Add the chicken pieces to the pot and sear them on all sides until lightly browned.

   💡 Proffstips: Don't overcrowd the pot; sear in batches if necessary.
6. 6

   Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen any browned bits.

   💡 Proffstips: Using low-sodium broth allows for better control of saltiness.
7. 7

   Stir in the ground peanut powder/paste. Mix well until the sauce starts to thicken.

   💡 Proffstips: If the sauce becomes too thick, add a little more broth or water.
8. 8

   Season with salt and sugar (if using) to taste. Cover the pot, reduce heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to your desired consistency.

9. 9

   Serve hot, garnished with fresh cilantro. This curry is traditionally served with steamed rice.