A delightful and creamy chicken curry infused with coconut and peanut flavors, perfect for a comforting meal.
Cut the chicken into bite-sized pieces and season with salt and white pepper.
Cutting the chicken into uniform pieces ensures even cooking.
Slice the onion thinly and mince the garlic.
Use a sharp knife to make slicing and mincing easier.
Heat a wok over medium-high heat and add a splash of oil.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the garlic and sauté until fragrant, then add the onions and cook until softened.
Stir frequently to avoid burning the garlic.
Add the chicken to the wok and cook until browned and cooked through.
Cook the chicken in batches if needed to avoid overcrowding the wok.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the wok to deglaze and incorporate flavors.
Stir in the peanut butter, curry powder, ginger, and cayenne pepper until well combined.
Mix thoroughly to ensure the spices are evenly distributed.
Add the water and simmer for 10 minutes to blend the flavors.
Cover the wok to retain moisture while simmering.
Stir in the coconut milk and bring to a gentle simmer.
Avoid boiling the coconut milk to prevent curdling.
Mix the cornstarch with a little water to create a slurry and add it to the wok to thicken the sauce.
Stir constantly while adding the slurry to avoid lumps.
Serve the curry over steamed rice and garnish with fresh cilantro.
Add a sprinkle of chopped peanuts for extra crunch.
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