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
