CURRIED CHICKEN AND PEANUT STEW

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Curried Chicken and Peanut Stew image

I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.

Provided by TigerJo

Categories     Curries

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 17

24 ounces bone-in skinless chicken breasts
1/3 cup minced shallot
1 cup diced carrot
1 cup diced celery
1 tablespoon olive oil
1 tablespoon curry powder
12 ounces beer (we like Pyramid Apricot Ale)
4 cloves garlic, pressed or minced
2 whole bay leaves
1 (14 1/2 ounce) can diced tomatoes
1 medium anaheim chilies, seeded/chopped or 1 (4 ounce) can mild green chilies
1 tablespoon chopped fresh parsley
1/4 cup peanut butter, mixed with
1/2 cup hot water
4 cups chicken stock or 4 cups chicken broth
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute (optional)
2 tablespoons chopped fresh cilantro (optional)

Steps:

  • In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
  • In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
  • Sprinkle with curry powder; mix well.
  • Slowly add beer and stir as curry begins to thicken.
  • Remove from heat and set aside.
  • In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
  • Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
  • Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
  • When all is well combined, add stock and simmer, covered, for 30 minutes.
  • Remove bay leaves.
  • Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
  • Return chicken to stockpot.
  • If desired, add sugar and cilantro.
  • Taste, adjust seasonings, and serve.

Nutrition Facts : Calories 258.6, Fat 9.8, SaturatedFat 2, Cholesterol 60.9, Sodium 340.5, Carbohydrate 14.5, Fiber 2.1, Sugar 5.8, Protein 25.4

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