Peanut-Curry Chicken and Rice

By saarykaru

Ingredients

• INGREDIENTS
• •1 cup jasmine, basmati or Texmati rice
• •1 small bunch scallions, coarsely chopped
• •1 inch ginger, peeled and grated
• •2 large cloves garlic, grated or finely chopped and mashed into paste
• •1 small red chili pepper, seeded and chopped
• •1/2 cup cilantro leaves (a couple of handfuls)
• •2 rounded tablespoons curry powder (a couple of palmfuls)
• •1 1/2 cups chicken stock or broth, plus an additional splash, divided
• •1 tablespoon vegetable oil
• •4 pieces boneless, skinless chicken breasts or 1 1/2 pounds chicken tenders, cut into bite-size pieces
• •1/3 cup chunky peanut butter
• •1 cup Greek-style yogurt

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

PREPARATION

Prepare the rice according to the package directions.

While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.

Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over rice.