A recipe to start with ~ One Pan Chicken Curry

This recipe has been in our repertoire for a while.  This is typically a dish served with rice and I've been know to throw peas in it as well.  The peanut butter tempers the curry and is a fairly mild, flavorful dish.  I've made it with pork as well as with tofu (using vegetable bouillon granules).  All three versions work well.  It just depends on what my leftover protein is that particular day.

One Pan Chicken Curry

3 T. Butter

1 medium onion, chopped

2 cloves garlic, pressed

3 T. flour

1½ t. curry powder

¾ t. salt

2 c. diced cooked chicken

1 ½ c. water

1 T. chicken bouillon granules

1/3 c. peanut butter

Melt butter in the pan.  Sauté the onion and garlic until transparent.  Stir in the flour, curry powder and salt.  Stir to coat.  Stir in the chicken.  Cook additional 2 minutes.  Stir in the water slowly.  Stir constantly so the gravy is smooth.  Add the bouillon.  Stir in the peanut butter until smooth.  Serve over hot cooked rice.  Serves 4

Note:  You can use raw chicken in this recipe, dice 1 boneless chicken breast or 2 thighs and sauté in 1 T. butter until no pink remains.  Remove from heat and incorporate into recipe as directed.