Peanut Butter Coconut Curry Chicken
If you love West African Food, you will find this dish quick tasty.
Ingredients
- 4 garlic cloves minced
- 2 tbsp fresh ginger grated
- 1 large onion diced
- 4 celery stalks
- 3/4 cup carrots chopped
- 1/2 cup creamy or crunchy peanut butter
- 3 tbsps tomato paste
- 1/2 cup coconut milk
- 3 cups chicken broth (More if needed to thin the sauce).
- 2 tbsps Herbs of Eden Organics Kicking Curry more to season chicken
- 2 nice size boneless chicken breast halves (cooked and sliced)
- 1/4 cup chopped cilantro (fresh)
- 2 tbsps parsley (fresh)
- salt and pepper to taste
- 1 tbsp brown sugar
- 2 tbsps. olive oil
- 1/2 cup baby bella mushrooms sliced
- pickled jalapenos or fresh jalapenos optional
Instructions
- Rinse chicken breasts well and pat with a paper towel. Season chicken breasts with spice blend and salt and set aside. Heat 1 to 2 tablespoons of oil in a heavy skillet over medium-high heat and then reduce to medium. Carefully add chicken breasts and cook 5 to 6 minutes per side, depending on the size. Could take 8 to 10 minutes per side. If browning too quickly, reduce the heat a little. All stove tops don't cook the same. Remove from heat, cover and let rest. Breasts will continue to cook while resting.
- Chopped onions, celery and carrots. Heat 1 to 2 tablespoons of oil in a skillet over medium heat. Add vegetables and cook until tender. Make a hollow in the center and add garlic and ginger and cook for an additional minute.
- Add tomato paste and peanut butter in the center of skillet. Stir well to smooth out any lumps. Add 1 cup of chicken broth and stir to incorporate. Stir in 1 more cup of broth and then stir in coconut milk, cover and simmer for five minutes, stirring often. Remove from heat.
- In the mean-time slice chicken breast and set aside. Add butter to a skillet and sauté mushrooms, season with a dash of salt and pepper and set aside.
- Use a stick blender to puree the sauce or let cool and puree in a blender and then return to pot. It doesn't have to be very smooth but close enough. Add remaining sauce, add chicken and mushrooms, jalapenos, cover and cook on low for 5 to 7 minutes, stirring often. This is the time to add more spice blend or salt and pepper. Remove from heat and stir in parsley and cilantro. Serve over pasta or rice, spaghetti squash. Enjoy