Curried Chicken

Curried Chicken

This entrée should be made a day ahead to let all the flavors take on depth.  Served over brown rice, this is a hearty dish that will stick to your ribs.

1 tablespoon olive oil

2 chicken breasts, diced into 1” cubes

1/2 onion, diced

1 teaspoon curry powder

1/4 teaspoon powdered ginger

1 – 15 ounce can coconut milk

1/2 cup peanut butter

1 cup raisins

1 cup slivered almonds, toasted

In a Dutch oven, sauté the cubed chicken in the olive oil.  Remove the chicken from the pot into a bowl.  Add the onion and cook until transparent.  Add the curry powder and ginger and stir into the onions.  Return the chicken to the Dutch oven and stir in 1 cup of the coconut milk and peanut butter. Add the raisins to the mixture.  Let the mixture simmer for 30 minutes, stirring frequently and adding ½ cup of coconut milk at a time.  Serve over rice and sprinkle with slivered almonds. Serves 4