Ingredients

The following ingredients have 4 Servings
  • 3 teaspoons chili oil
  • 1/2 onion (minced)
  • 3 cloves garlic (minced)
  • 3 teaspoons ginger (minced)
  • 1 cup chicken broth (add more as you go along to thin out if needed)
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon paprika
  • 1 teaspoon curry powder
  • salt and pepper to taste
  • 4 carrots (sliced)
  • 2 potatoes (diced)
  • 1 cup frozen peas
  • 2 (14 ounce) cans coconut milk (about 4 cups)
  • 1 pound chicken (chopped)
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil
  • 4 cups jasmine rice (cooked)
  • 1/4 cup peanut sauce ("House of Tsang")
  • unsalted peanuts
  • chopped green onions

Instruction

  • Heat chili oil in a large skillet over medium heat.  
  • When oil is hot, add onion, garlic and ginger. Saute for about 45 seconds.
  • Add chicken broth, cumin, turmeric, paprika, curry, and salt and pepper. Simmer for a few minutes, then stir in coconut milk.
  • Bring to a boil, then reduce to a simmer for about 30 minutes.
  • While curry sauce is simmering, cut the chicken into small pieces and coat with cornstarch.  In a medium skillet, heat oil and saute chicken until cooked through. When fully cooked, remove and drain on paper towels.
  • When curry sauce has finished simmering, add carrots, potato, peas and cooked chicken. Simmer for another 10-15 minutes, until veggies become tender.
  • When serving, plate the rice and drizzle some of the peanut sauce over the top. Serve curry sauce around the rice or to the side. Garnish with peanuts and green onion.