This recipe was featured in Make It Snappy.
2 tablespoons cooking oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons Chinese five-spice powder *
2 teaspoons ground cumin *
1/2 teaspoon cayenne pepper *
1/2 teaspoon turmeric *
2 teaspoons salt *
2 cups low-sodium chicken broth or homemade stock
1 can (14 ounces) unsweetened coconut milk
1/2 pound boiling potatoes (about 3), peeled and cut into 1/2-inch pieces
1 cup baby carrots, sliced in half
2 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch slices
1 cup chopped peanuts
- In a large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, ginger and seasonings. Stir until fragrant, about 1 minute.
- Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the carrots and potatoes, cover and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken, cover and simmer for 5 minutes. Stir in the peanuts.
- Turn the heat off, cover and let steam until the chicken is just done, about 2 minutes longer. If gravy needs to be thickened, remove a couple cooked potato slices, mash in bowl and then whisk back into the gravy.
Servings: 4. Serving size: 1/4 dish. Per serving: 863 calories, 65.5 g protein, 49.4 g fat, 35.2 g carbohydrates, 6.4 g dietary fiber, 1,646 mg sodium, 8.5 g sugars, 148 mg cholesterol
Regina Moser | Pedernales EC
* Note: Instead of the curry spices (five-spice powder, cumin, cayenne, turmeric and salt), use 1/2 cup of jarred curry paste.
