| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken, cut into serving pieces, or just use boned, skinned breasts |
|
|
Salt & pepper to taste |
| 3 |
tb |
Oil |
| 2 |
|
Onions, sliced |
| 1 1/4 |
ts |
Curry powder |
| 2 |
tb |
Tomato sauce |
| 3 |
c |
Chicken broth |
| 1/2 |
tb |
Chopped parsley |
| 1/2 |
tb |
Thyme |
| 2 |
|
Bay leaves |
| 1 |
c |
Peanut butter |
INSTRUCTIONS
Season chicken with salt and pepper. Heat oil in frying pan and brown
chicken pieces on all sidea. Transfer chicken to large pot and keep warm.
Add onions to frying pan and saute 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.
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