Prep 5 mins
Cook 30 mins
This makes enough to freeze leftovers, which keep for up to a month. You can increase the crushed red pepper, if you like. A dollop of yogurt on top balances the spiciness.
- 1 tablespoon peanut oil
- 1 cup chopped onion (about 1 medium)
- 1 1⁄2 teaspoons minced garlic
- 2 1⁄2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
- 1⁄3 cup chunky peanut butter
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon ground black pepper
- 1 (6 ounce) can tomato paste
- 3 cups chopped plum tomatoes (about 6 tomatoes)
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- 8 cups hot cooked brown rice
- 3⁄4 cup 2% Greek yogurt (such as Fage)
- Heat oil in a Dutch oven over medium heat.
- Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
- Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
- Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
- Add tomato and broth to pan; bring to boil.
- Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
- Serve chicken mixture over rice; top each serving with yogurt.
I have this recipe from the Cooking Light magazine, submitted by Mary Cutrufello. I loved the recipe and give it five stars. My bf said 3 stars, and he ended up adding more peanut butter. I think it's delicious as written!
I didn't have tomato paste so I used an 8 oz can of tomato sauce and increased the peanut butter to 1/2 cup. My husband and son loved it over steamed white rice. They said it was a definite "do over".