Peanut Chicken Curry

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  • 1 cup sliced fresh baby carrots
  • 1 large onion, chopped
  • 1 Tbsp. vegetable oil
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 plum tomatoes, seeded and chopped
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  • 4 cups thinly sliced cooked rotisserie chicken (skin removed)
  • 1 can (13 1/2 ounces) coconut milk
  • 1/3 cup creamy peanut butter
  • 3 tsp. curry powder
  • hot cooked rice


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.

Source: A friend, Eilly

By Raymonde from North Bay, Ontario


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