Williams-Sonoma Peanut Butter Chicken Curry

This recipe is out of my Williams-Sonoma Chicken Cookbook. The original recipe uses thighs, but I don't care for them, so I used cut up breast meat instead and consequently didn't need to cook it for nearly as long. The recipe below is my version.

Prep. Time: 10 min.
Cook Time: 35 min.
Total: 45 min.
Serves: 4

2-3 T. canola oil
2 large chicken breasts, cut into 1" cubes
salt and fresh ground pepper
2 carrots, sliced 1/2" thick
2 celery stalks, sliced 1/2" thick
2 shallots, chopped
2 T. peeled and grated fresh ginger
2 cloves garlic, minced
2 t. curry powder
1 1/2 c. chicken stock
1/2 c. peanut butter
1 c. coconut milk
2 T. cornstarch
1 c. white rice, cooked

Be sure you have all your ingredients very near at hand and ready to dump in the pan. Once you get going, things move fast!

In large deep skillet or dutch oven, heat oil over medium high heat. Add chicken and brown on all sides, about 6 minutes. Transfer to plate and season with salt and pepper.

Add carrots and celery and cook uncovered until softened, stirring occasionally, about 5 minutes. Add shallots, ginger, and garlic. Cook until shallots soften, about 1 minute. Add curry, stir 15 seconds, then pour in stock.

Return chicken to pot. Raise heat to high and bring to a boil. Reduce heat to medium and simmer uncovered until chicken is no longer pink inside, about 10 minutes. (If you want the chicken to be more tender, add more broth and let it simmer longer, say...30 minutes.)

Stir in peanut butter. Then add coconut milk and cornstarch. Bring to boil, then remove from heat. Serve over rice.

Stir-fried snow peas make a great green side.

Crock Pot Version

Emeril's Jambalaya

Serves 4
Cook Time: 35 min.

2 chicken breast halves, cut into bite size cubes
1 T. Creole seasoning or Essence of Emeril or something
2 T. olive oil
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
1 T. minced garlic
1 small tomato, chopped
1 t. Worcestershire sauce
1 t. hot sauce
3/4 c. rice, uncooked
3 c. chicken stock
5 oz. Andouille sausage, in bite sizes
salt, pepper, and more seasoning

In a bowl, combine chicken and seasoning and work it all in. In a large saucepan/skillet, heat oil over high heat with onion, pepper, and celery, about 3 minutes. Add garlic, tomato, Worcestershire and hot sauce. Stir in rice and slowly add stock. Reduce heat to medium and cook until rice absorbs liquid and is tender, stirring occasionally, about 15 minutes. Add chicken mixture and sausage. Cook until meat is done, about 10 minutes. Season to taste.