Feisty Peanut Curry Chicken
INGREDIENTS : PART 1 : (Peanut Curry Sauce)
Peanut Curry Chicken
Peanut Butter – 3 tbsp
Curry Powder – 2 tsp
Chicken Broth – 2 cups
Cumin – 2 tsp
Extra Virgin Olive Oil – 1 tbsp
Cayenne – ¼ tsp
Pinch of Salt & Pepper
Greek Yoghurt – 1 tbsp
Coconut Milk – 2 cups
INSTRUCTIONS : PART 1
Coat a small sauce pan with a little olive or peanut oil.
Add the ingredients, and slowly bring to a boil.
Let boil 3-4 minutes. Stir continuously. Reduce heat to simmer.
INGREDIENTS : PART 2
Chicken & Veggies
Boneless/Skinless Chicken Breast – 2-3 (cut into cubes)
Red Pepper – 2
Cooking Onion – 1 large (finely diced) Garlic – (2 Cloves Smashed)
Snow Peas – 2 cups
Broccoli Crowns – 4 cups
Chicken Broth – 1 cup
INSTRUCTIONS : PART 2
Coat a Skillet/Pan with olive or peanut oil.
On medium/high heat cook chicken cubes about 5 minutes (add a tbsp of the peanut sauce), stir often.
Add the diced onions & garlic to sweat (about 2 minutes), and turn heat to medium.
Add remaining veggies and chicken broth with a pinch of salt and pepper, cover and let steam 5 minutes.
Uncover and stir, add the Peanut Sauce. Ready to serve when veggies can be pierce with a fork, but still have a little crunch.
Serve on a grain of your choice. I recommend a bed of Jasmine Rice, Basmati Rice, Couscous, or Quinoa.
Also great on its own, with noodles or with a salad.