Yellow Chicken Curry

Name: Yellow Chicken Curry
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)

19 ingredients

9 steps

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.