Peanut Chicken Curry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
“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.”
Ingredients
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1 cup sliced fresh baby carrots
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1 large onion, chopped
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1 tablespoon canola oil
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2 garlic cloves, minced
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1 cup chicken broth
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2 plum tomatoes, seeded and chopped
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4 cups thinly sliced rotisserie chicken
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1 can (13.66 ounces) coconut milk
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1/3 cup creamy peanut butter
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3 teaspoons curry powder
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Hot cooked rice
Directions
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1.
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.
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2.
Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.
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