1/4 to 1/2 tsp red pepper flakes (depending on how spicy you want it)
1 tsp salt
1 cup water
3/4 cup peanut butter (we like to use the chunky kind)
1-15 oz can garbanzo beans, drained and rinsed
Instructions
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken and brown quickly. Remove chicken from pan. Reduce heat to medium low and add garlic, onion, and potato to the pan; sauté for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper, and salt.
Mix in water, browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10-15 minutes.
Remove lid and stir in the peanut butter and garbanzo beans. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve over rice.
Originally Submitted
2/8/2010
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