Going Nuts Over Curry
Peanut-Crusted Chicken Cutlets with Creamy Curry Peanut Sauce
40 minutes
Serves 4
DinnerThai
Herb's take
Tonight, we’re taking a page from Southeast Asian kitchens, but with a crispy twist: tender chicken gets a crunchy peanut crust, then gets absolutely drowned in a silky, curry-spiked peanut sauce. You’ll master the art of crusting with nuts and learn why curry powder blooms best in fat, not just water.
Equipment needed
- Wire rack (for resting chicken)
Ingredients
Yield
4
Instructions
- 01Combine 1 cup peanuts, panko breadcrumbs, and 2 1/2 teaspoons curry powder in a shallow dish. Set aside.
- 02Place flour in a second shallow dish. Beat eggs in a third dish.
- 03Season chicken breasts evenly with 1 teaspoon salt and black pepper.
- 04Dredge each chicken piece first in flour, then dip in egg, then press firmly into the peanut mixture to coat both sides. Set on a plate.
- 05Heat 1/4 cup oil in a large nonstick skillet over medium heat. When shimmering, add chicken in a single layer (work in two batches if needed). Cook 3-4 minutes per side until golden and cooked through. Transfer to a wire rack to rest.
- 06Wipe out the skillet, then add 2 tablespoons oil over medium heat. Add shallot, garlic, and ginger. Cook, stirring, 2 minutes until fragrant.
- 07Sprinkle 1 teaspoon curry powder into the skillet and cook 30 seconds, stirring constantly.
- 08Stir in coconut milk, soy sauce, brown sugar, and 1/4 cup finely chopped peanuts. Simmer 3-4 minutes until sauce thickens slightly.
- 09Remove from heat and stir in lime juice and remaining 1/4 teaspoon salt.
- 10Slice chicken cutlets, plate over rice or greens if desired, and spoon warm curry peanut sauce generously over the top. Sprinkle with cilantro and extra peanuts. Serve immediately.
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