Curried Chicken - Penzey's

By á-46

Ingredients

• 4 boneless, skinless chicken breasts
• 1 medium onion (Fiona uses yellow, but white works), diced
• 1 red bell pepper, seeded and diced
• 1 tsp. SWEET CURRY POWDER
• 1 tsp. HOT CURRY POWDER
• 1/2 tsp. POWDERED GINGER
• 1/2 15-oz. can coconut milk
• 1/4-1/2 Cup crunchy peanut butter (Fiona says, "Who am I kidding, I use 1/2 cup, but 1/4 works.")
• 1/4-1/2 Cup dried cherries or raisins

Preparation

Step 1

Slice the chicken breasts into thin strips and lightly brown in a non-stick pan over medium-high heat for 4-5 minutes. Remove to a bowl. In the same pan, sauté the onions and red pepper until the onions are just turning brown, 3-4 minutes. Turn down the heat to low/medium and add the SPICES, stirring constantly for 30 seconds, being sure not to let them burn. Add the cooked chicken, coconut milk and peanut butter. You may need more coconut milk if the consistency is too thick for your tastes. Add the cherries or raisins and let simmer for about 30 minutes. This tastes even better the next day, if you can wait that long.