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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