Quick Curry Peanut Chick'n
Recipe:
Quick Curry Peanut Chick'n
Serves: 3
Prep Time: 20 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga
Ingredients
1 package Abbot’s Chopped Chick’n
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, diced
6 cloves garlic, minced
1 inch piece fresh ginger, grated
2 medium bell peppers, small diced
1 cup vegetable broth
1/2 cup unsweetened natural peanut butter
½ cup canned coconut milk
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon salt
To serve: cooked brown rice
For garnish: peanuts, cilantro, scallions, lime wedges
Description
Curry doesn’t have to be complicated. This nourishing, warm, and cozy dish can be made at home in under an hour with ingredients you likely have on hand. Make it your own by adjusting the spice level and swapping in your favorite vegetables.
Method
Using one tablespoon of olive oil, cook the Abbot’s Butcher Chopped Chick’n according to the package directions. Set aside.
In a large skillet, use the remaining tablespoon of olive oil to sauté the onion, garlic, and ginger over medium heat. Cook 5 minutes until the onions start to turn translucent.
Add the bell peppers, vegetable broth, coconut milk, peanut butter, maple syrup, apple cider vinegar, curry powder, turmeric, and salt. Bring to a boil. Simmer 15 minutes.
Stir in the cooked Chick’n.
Remove the curry from the heat and serve on a bed of brown rice. Top with peanuts, cilantro, scallions, and a squeeze of lime juice.