none of that cream of mushroom and rice crap, just chicken, ham and swiss, fried chicken style

Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.

Spice meter: 3/5

Pretty avg. Needs experimenting with. Could be good if using crushed roast peanuts instead of paste, and custom curry powder.
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.