Yellow Chicken Curry

Submitted by ChickaChicka37

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

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4

ingredients

• 680.38 g chicken breast fillets, cubed
• flour, for dredging
• salt (for dredging)
• pepper (for dredging)
• 340.19 g baby carrots
• 354.88 ml baby potatoes, peeled and halved
• 1 medium white onion, sliced
• 2 garlic cloves, minced
• 29.58 ml canola oil or 29.58 ml peanut oil
• 118.29 ml white wine
• 44.37-59.16 ml curry powder
• 1.23 ml cayenne pepper
• 4.92 ml ground ginger or 14.79 ml diced fresh gingerroot
• 9.85 ml peanut butter
• 425.24 g can chicken broth
• 368.54 g can coconut milk
• 59.14 ml water, t. cornstarch to thicken
• 9.85 ml cornstarch, to thicken
• chopped cilantro (to garnish)

directions

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.

Reviews

[chamberfam]

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.