PEANUT-COCONUT CHICKEN CURRY (LOWER FAT)
I made this up for my daughter's homecoming from a summer trip. We loved it, and she said, "Mom, get on Zaar right now and write down what you did before you forget!" This was pretty spicy, so if you're sensitive you may want to cut the sambal to half or less. You can always add more at the table! I served this with rice noodles. It would also be good over regular pasta or rice.
Provided by Chef PotPie
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cube chicken and brown, add onions and garlic, and saute until onion is tender.
- In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
- Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
- Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
- Serve over pasta or rice and top with grated coconut.
Nutrition Facts : Calories 291.1, Fat 12.2, SaturatedFat 2.8, Cholesterol 74.9, Sodium 442.8, Carbohydrate 14.6, Fiber 1.8, Sugar 6.2, Protein 31
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