Curried Peanut Chicken
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
whole chicken
two small frying birds, cut into serving size pieces |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | teaspoons |
salt
to taste |
|
| 3 | teaspoons |
curry powder
|
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
cut into strips |
|
| 1 | large |
tomatoes
skinned and sliced |
|
| ¼ | cup |
peanut butter
crunchy |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
two small frying birds, cut into serving size pieces |
|
| 59 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
to taste |
|
| 15 | ml |
curry powder
|
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
cut into strips |
|
| 1 | large |
tomatoes
skinned and sliced |
|
| 59 | ml |
peanut butter
crunchy |
|
| 59 | ml |
water
|
|
Directions
Brown the chicken pieces in the oil.
Stir the salt and curry powder into the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato.
Cover and simmer five minutes.
Add chicken pieces, cover and simmer 30 minutes or until tender.
Remove chicken pieces to a dish, or over rice.
Blend peanut butter with water and stir into gravy.
Heat to boiling while stirring constantly. Serve.
