Prep: 1. Mince ginger, garlic, serrano peppers. Chop scallions, cilantro and mint. Juice lime. Make: 1. In a large plastic ziplock bag combine flour, curry, salt and pepper. Add in chicken pieces and shake to coat. 2. Heat oil over medium-high in heavy bottomed pan. Add chicken and cook 3 minutes per side. 3. Remove chicken; add ginger, garlic, serrano pepper, and chicken stock to the pot. Whisk in peanut butter and stir well to dissolve. 4. Add chicken back to pot, cover, and simmer for 25 minutes. 5. At the end, stir in freshly squeezed lime juice and ground coriander. Serve topped with cilantro, mint and scallions.
Feel free to substitute in boneless, skinless chicken breasts or drumsticks if you prefer.