Description
I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If i don't have any shallot, i substitute about 3/4c onion, and i've used less or more celery and carrot depending on what i have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.
Ingredients
- Skinless Chicken Breasts
- Shallot
- Carrot
- Celery
- Olive Oil
- Curry Powder
- Beer
- Garlic
- Bay Leaves
- Diced Tomatoes
- Anaheim Chilies
- Fresh Parsley
- Peanut Butter
- Hot Water
- Chicken Stock
- Sugar
- Fresh Cilantro
Instructions
- In a large non-stick saute pan, sear chicken breasts on each side for 1 minute
- Set aside
- In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened
- Sprinkle with curry powder
- Mix well
- Slowly add beer and stir as curry begins to thicken
- Remove from heat and set aside
- In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute
- Add chicken, bay leaves& tomatoes
- Cover& simmer for 20 minutes, stirring occasionally
- Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter / water
- When all is well combined, add stock and simmer, covered, for 30 minutes
- Remove bay leaves
- Remove chicken breasts, cool and dice the meat
- Return chicken to stockpot
- If desired, add sugar and cilantro
- Taste, adjust seasonings, and serve