Indonesian Peanut Chicken Curry

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Indonesian Peanut Chicken Curry

Indonesian Peanut Chicken Curry
1-1/4 lb. chicken boneless, skinless, cut into bite-size cubes
1 tbsp. peanut oil
3/4 cup lite coconut milk
1/4 cup Jif Creamy Peanut Butter
1 tbsp. ketchup
1 tsp. McCormick Hot Madras Curry Powder
1/4 tsp. red pepper flakes
Salt to taste
Cooked Rice Select Jasmati Rice
Suggested condiments: chopped cilantro, shredded coconut, sliced green onion, slivered radishes, chopped peanuts, cucumber slices
Prep time: 10 minutes, Cook time: 15 minutes

Heat oil in a medium skillet over medium-high heat. Add chicken and brown on all sides. In a separate bowl, whisk together coconut milk, peanut butter, ketchup, curry and red pepper; pour over chicken. Reduce heat to low and simmer for 10 minutes or until chicken is cooked through to an internal temperature of 165°F. Season to taste with salt. Serve warm over cooked rice, accompanied by bowls of condiments, as desired.

Makes 4 servings.
Nutritional Information:
490 calories, 47 g protein, 32 g total fat (14 g sat.), 6 g carbohydrate, 2 g fiber, 3 g sugar, 120 mg cholesterol, 230 mg sodium, 12 points


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