Chicken with Peanut Curry Yogurt Sauce

Who knew peanut butter could be so versatile. . "Curry" means sauce, and there are as many versions as there are cooks. In India, making curry is serious business, and curry powder is made every day. We should be so lucky. If you are lucky enough to live by a Foods of India store or something like that, you are very fortunate.

There are many people who think curry is a spice, not so. Curry is a combination of spices ground together. For example; coriander, fenugreek, turmeric, cumin, black pepper,bay leaves,celery seed, nutmeg, cloves, onion,red pepper and ginger. This is why it is serious business and I buy mine already done.

Chicken and Peanut Curry Yogurt Sauce
4 servings
Printer Version

2 tablespoons canola oil
3-4 cloves chopped garlic
1 cup chopped onion
1 cup chopped red or green bell pepper, or both
1 tablespoon curry powder
4 skinless, boneless chicken breast, cut into 1-inch pieces
1 cup plain yogurt
1/2 cup extra crunchy peanut butter (Jif)

Heat the canola oil in a large skillet over medium heat. Add the garlic, onion and bell pepper and cook, stirring often until just tender.

Stir in the curry powder and cook about 1 minute.

Season the chicken with salt and pepper, add it to the skillet. Cook, stirring often until just done. Stir in the peanut butter and heat through. Add the yogurt and stir to combine well.

Cook for about 3-5 minutes, stirring often until the sauce is hot.

Taste for salt and pepper if need. Serve with rice. Good stuff!

Cook's Note: Even if you think you hate yogurt you will never know it's there. It's only a base and all the flavor is from the curry and peanut butter.