Chicken/Curry/Peanut Butter Stew
- Number of Servings: 4
Ingredients
6 Chicken thighs w/bones and skin---trim off excess fat. 1 Large Onion—finely chopped3 Carrots---chopped2 small zucchini---chopped1 pack of mushrooms---sliced thickGarlic scapes or garlic---4 to 5 scapes. ?? how many cloves of garlic2-3 tbsp CURRY Powder---I used Jamaican type.1/8 tsp Black Pepper, saltGranulated Chicken Bouillon or the “Better than Bouillon” to taste3 Tbsp Peanut Butter
Season the chicken thighs with a liberal amount of curry and pepper, using just a small amount of salt on each thigh. Set aside. You can cut the thighs in half to stretch the servings.
Sauté` the onions and garlic (scapes) in oil until the onions are transparent. Add the chicken thighs, stirring frequently. The onions/garlic/and thighs will let off some moisture. If need be, add 1 cup water to prevent sticking as the chicken cooks. Add the bouillon/better than bouillon to taste. Once the thighs are fairly well cooked, add the carrots, zucchini and mushrooms. Simmer for about 10 to 15 mins longer and then add the peanut butter. Stir to combine and simmer for 5 mins longer.
Serve over rice
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Sauté` the onions and garlic (scapes) in oil until the onions are transparent. Add the chicken thighs, stirring frequently. The onions/garlic/and thighs will let off some moisture. If need be, add 1 cup water to prevent sticking as the chicken cooks. Add the bouillon/better than bouillon to taste. Once the thighs are fairly well cooked, add the carrots, zucchini and mushrooms. Simmer for about 10 to 15 mins longer and then add the peanut butter. Stir to combine and simmer for 5 mins longer.
Serve over rice
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 379.2
- Total Fat: 9.3 g
- Cholesterol: 51.0 mg
- Sodium: 477.2 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 7.2 g
- Protein: 21.7 g
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