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

5 5

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.