Weeknight Curry - Chicken Version

6 thigh, bone and skin removed Chicken Thigh
0.75 cup Hunt's Diced Tomatoes
8 tsp Organic Valley Ghee Butter
1 serving Onions, yellow sauteed 1 cup
4 clove Garlic
3 grams Ginger Root
1 tsp Salt
.25 tbsp *McCormick ground cumin (by CHGOMOMMA)
3 tbsp Curry powder
1 tsp Turmeric, ground
1 tsp packed Brown Sugar
6 tbsp Simply Jif Peanut Butter
1.71 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Fish Sauce
12 oz Kirkland Chicken Stock
1 tsp Sambal Oelek (by LOUP59)
100 grams Cilantro, raw
15 leaves Basil
3 carrot Carrots, cooked
3 tbsp chopped Shallots
1 serving Red Bell Pepper (one medium pepper)
1.5 cup pieces Mushrooms, cooked
2 cup Snap peas
1 cup White Rice, long grain, cooked

Cook chicken before beginning curry. In a dutch oven over medium heat, warm the ghee or coconut oil. Add the onion, garlic, ginger and salt and saute until softened but not browned. About 5 minutes. Add the cumin, curry powder, turmeric, muscavado or brown sugar and saute another minute. Add the peanut butter, coconut milk, fish sauce (if using), tomatoes and coconut water or broth and stir to mix. Let everything simmer on low for 15 minutes. Add the chile paste and cilantro and basil and transfer sauce to a blender. Run the blender until the sauce is smooth and then transfer it back to the pot. Stir in the lime juice. Taste for seasoning. It should be somewhat thick, but still thin enough that the vegetables will cook in it’s heat. Add broth or coconut water if needed.

Cut the chicken into 1” cubes and prepare all your vegetables. Add the carrots and shallot to the pot first and cook for 5 minutes, then add the chicken, bell pepper, mushrooms and snap peas and cook another 10-15 minutes until all the vegetables are just tender but not mushy.

For serving, serve each bowl with a scoop of rice and a generous portion of vegetables and sauce.

Serving Size: 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user DIAMONDWIFE2018.