Chicken Peanut Curry
We love a creamy curry, but sometimes coconut milk just isn't the flavor we're after. This blend of African and Indian-style curry is a great way to get that texture with a unique flavor.
- 1 TBS ghee
- 1 medium onion, diced
- 1/2 cup crushed tomatoes
- 1 1/2 TBS Arvinda's Curry Masala
- 1 tsp. salt
- 2 cups chicken thighs or breasts, cut into bite-sized pieces
- 1 cup chicken stock
- 1 1/2 cups fresh or frozen peas
- 1/2 cup peanut butter
- 1 TBS chopped cilantro
- 2 TBS chopped peanuts
In a pan on medium heat, add ghee and saute onions until caramelized, about 10 minutes. Add crushed tomatoes and fry for 2-3 minutes. Add curry masala and salt. Stir and cook for 2-3 minutes. Add chicken and stir to coat. Stir in chicken stock and cover. Let simmer for 10 minutes.
Add peanut butter and stir to combine. Add peas, cover and cook for 10 minutes or until the sauce has thickened and the peas are cooked. Serve and garnish with cilantro and chopped peanuts over rice.