Total Time
Prep 20 mins
Cook 20 mins

Amazing flavor, and so fun and easy to make. Great with rice and naan - don't expect any leftovers!

Ingredients Nutrition


  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.
Most Helpful

Im HOOKED! I didnt have white wine or cayenne pepper, but it still came out PERFECT. I'm very picky about curry and cant find this taste anywhere!! I cant wait to try it with the white wine and pepper added next time.

chamberfam June 11, 2012