Curried Chicken and Peanut Stew

I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 24  ounces  bone-in skinless chicken breasts
• 1⁄3 cup  minced shallot
• 1  cup  diced carrot
• 1  cup  diced celery
• 1  tablespoon olive oil
• 1  tablespoon curry powder
• 12  ounces beer (we like Pyramid Apricot Ale)
• 4  cloves garlic, pressed or minced
• 2  whole bay leaves
• 1 (14 1/2ounce) can diced tomatoes
• 1  medium anaheim chilies, seeded/chopped or 1 (4 ounce) can mild green chilies
• 1  tablespoon  chopped fresh parsley
• 1⁄4 cup peanut butter, mixed with
• 1⁄2 cup hot water
• 4  cups  chicken stock or 4  cups chicken broth
• 1  teaspoon sugar or 1  teaspoon Splenda sugar substitute (optional)
• 2  tablespoons  chopped fresh cilantro (optional)

Directions

1. In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
2. In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
3. Sprinkle with curry powder; mix well.
4. Slowly add beer and stir as curry begins to thicken.
5. Remove from heat and set aside.
6. In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
7. Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
8. Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
9. When all is well combined, add stock and simmer, covered, for 30 minutes.
10. Remove bay leaves.
11. Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
12. Return chicken to stockpot.
13. If desired, add sugar and cilantro.
14. Taste, adjust seasonings, and serve.