“To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,” suggests Eilley Brandlin of Arcadia, California. “I serve it with jasmine rice.”
Peanut Chicken Curry
Peanut Chicken Curry
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 cup sliced fresh baby carrots
- 1 large onion, chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 cup chicken broth
- 2 plum tomatoes, seeded and chopped
- 4 cups thinly sliced rotisserie chicken
- 1 can (13.66 ounces) coconut milk
- 1/3 cup creamy peanut butter
- 3 teaspoons curry powder
- Hot cooked rice
Directions
- In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.
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