Chicken with Peanut Butter Sauce
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut into pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
sliced |
|
| 1 ¼ | teaspoons |
curry powder
|
|
| 2 | tablespoons |
tomato sauce
|
|
| 3 | cups |
chicken broth
|
|
| ½ | tablespoon |
parsley leaves
chopped |
|
| ½ | tablespoon |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut into pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | each |
onions
sliced |
|
| 6.3 | ml |
curry powder
|
|
| 3E+1 | ml |
tomato sauce
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 7.5 | ml |
parsley leaves
chopped |
|
| 7.5 | ml |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
peanut butter
|
|
Directions
Season chicken with salt and pepper.
Heat oil in frying pan and brown chicken pieces on all sides.
Transfer chicken to large pot and keep warm.
Add onions to frying pan and sauté until translucent. Add curry powder and tomato sauce.
Stir until smooth, then add 1 cup broth.
Bring to a boil.
Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces.
Simmer for 1 hour, or until chicken is tender.
Combine peanut butter with 2 cups broth over low heat.
Season with salt and pepper.
When sauce is smooth, pour over chicken.
Simmer for 10 to 15 minutes more.
Serve with rice.
