Yellow Chicken Curry

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

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs chicken breast fillets, cubed
•  flour, for dredging
•  salt (for dredging)
•  pepper (for dredging)
• 12  ounces  baby carrots
• 1 1⁄2 cups baby potatoes, peeled and halved
• 1  medium  white onion, sliced
• 2  garlic cloves, minced
• 2  tablespoons canola oil or 2  tablespoons  peanut oil
• 1⁄2 cup white wine
• 3 -4  tablespoons curry powder
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon ground ginger or 1  tablespoon  diced  fresh gingerroot
• 2  teaspoons peanut butter
• 1 (15 ounce) can chicken broth
• 1 (13 ounce) can coconut milk
• 1⁄4 cup water, t. cornstarch to thicken
• 2  teaspoons 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.