Indonesian Peanut Chicken Curry
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Indonesian Peanut Chicken Curry
Indonesian Peanut Chicken Curry
1 tbsp. peanut oil
1 lbs. Raley's boneless, skinless chicken breasts, cut into bite-size cubes
3/4 cup lite coconut milk
1/4 cup Creamy Peanut Butter
1 tbsp. ketchup
1 tsp. Curry Powder
1/4 tsp. red pepper flakes
Salt to taste
Cooked Rice
chopped cilantro (optional topper)
shredded coconut (optional topper)
sliced green onion (optional topper)
chopped peanuts (optional topper)
slivered radishes (optional topper)
cucumber slices (optional topper)

Prep: 10 minutes, Cook: 15 minutes, Serves: 4

1. Heat oil in a medium skillet over medium-high heat. Add chicken and brown on all sides.

2. In a medium bowl, whisk together coconut milk, peanut butter, ketchup, curry and red pepper; pour over chicken.

3. 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 toppings, if you like.

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