Peanut Chicken Curry
- 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
- 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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