Curried Chicken and Peanut Stew

Recipe by TigerJo
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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