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Curried Peanut Chicken

By: Jennifer Myers  
"'This is a nice change from traditional grilled items,' says Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a tasty combination of chicken and peppers."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 149 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 cups orange juice
  • 3/4 cup peanut butter
  • 2 tablespoons curry powder
  • 4 boneless, skinless chicken breast halves
  • 2 medium red sweet peppers, halved and seeded
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup dried currants
  • Hot cooked rice

Directions

  1. In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear and peppers are tender. Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2008 by Rebekah R 
I added some steamed vegetables to the marinade - zucchini, broccoli, green beans, carrots,... MORE

 
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