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1 Rinse Chicken And Pat Dry. In A Small Sturdy Paper Bag, Combine The Flour, Curry Powder, Salt And Pepper. Shake Well. Add The Chicken Pieces And Shake To Coat Well. 2 Heat Oil In A Large Saucepan On Medium High Heat. Add Chicken Pieces. Cook 5-10 Minutes (Depending On Size Of Chicken Pieces) Tossing Occasionally To Cook Chicken Evenly. Add The Ginger, Garlic, Chili Pepper And 1/2 Cup Of The Chicken Broth To The Saucepan. Cook For 3 Minutes, Scraping The Pan With A Spatula And Stirring To Combine Everything Well. 3 Add The Peanut Butter, Stirring Quickly To Incorporate It With The Chicken. Add The Remaining 3 1/2 Cups Of Broth Slowly, Stirring Continuously To Maintain An Even Texture. Let Simmer For 10 Minutes. Right Before Serving, Add The Coriander And Green Onions. Salt To Taste. 4 Serve With Rice. Top Each Serving With Fresh Cilantro And Mint. Squeeze A Little Lime Juice Over It As Well.
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