“Amazing flavor, and so fun and easy to make. Great with rice and naan - don't expect any leftovers!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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