Yellow Chicken Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breast fillets, cubed
• flour, for dredging
• salt (for dredging)
• pepper (for dredging)
• 12 ounces baby carrots
• 1 1/2 cups baby potatoes, peeled and halved
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons canola oil or 2 tablespoons peanut oil
• 1/2 cup wine
• 3 -4 tablespoons curry powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground ginger or 1 tablespoon diced fresh gingerroot
• 2 teaspoons peanut butter
• 1 (15 ounce) can chicken broth
• 1 (13 ounce) can coconut milk
• 1/4 cup water, t. cornstarch to thicken
• 2 teaspoons cornstarch, to thicken
• chopped cilantro (to garnish)

Recipe

• 1 dredge chicken in flour mixture and set aside.
• 2 heat oil to med-high temp; add onion and garlic and reduce heat to medium.
• 3 cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
• 4 deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
• 5 add potatoes and carrots.
• 6 stir in spices until well combined. add peanut butter; stir until melted.
• 7 add chicken broth and coconut milk; bring mixture to a boil.
• 8 reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
• 9 garnish with cilantro, if desired, and serve with jasmine or basmati rice.