Peanut Chicken Curry

Name: Peanut Chicken Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup sliced fresh baby carrots; 1 large onion, chopped; 1 tablespoon canola oil; 2 garlic cloves, minced; 1 cup chicken broth; 2 plum tomatoes, seeded and chopped; 4 cups thinly sliced rotisserie chicken; 1 can (13.66 ounces) coconut milk; 1/3 cup creamy peanut butter; 3 teaspoons curry powder; Hot cooked rice

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

“To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,” suggests Eilley Brandlin of Arcadia, California. “I serve it with jasmine rice.”

Ingredients

1 cup sliced fresh baby carrots
1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 cup chicken broth
2 plum tomatoes, seeded and chopped
4 cups thinly sliced rotisserie chicken
1 can (13.66 ounces) coconut milk
1/3 cup creamy peanut butter
3 teaspoons curry powder
Hot cooked rice

Directions

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.

“To make this flavor-packed chicken entree even quicker, use canned diced tomatoes and bottled minced garlic,” suggests Eilley Brandlin of Arcadia, California. “I serve it with jasmine rice.”

Recipe Creator