peanut butter chicken curry

Whenever we buy peanut butter (thinking that we will finish them) we always have left overs. So we were thinking of other ways to use up the PB, and we came across this recipe that uses peanut butter with Indian curry paste. We make this quite often -- whenever we have left over PB. :) 

Ingredients:

Chicken - 2 breasts (cooked & shredded)

Garlic - 3 cloves (minced)
Onion - 1 large 
Curry paste - 3 TBS (I use Madras curry paste - I love the flavor and smell of it)
Crunchy Peanut Butter - 4 TBS (it's ok if you use smooth ones, too)
Ketchup - 1 TBS
Tomatoes - 2 (cut in cubes)
Sultanas (raisins) - 1/4 cup

Coconut milk - 1 can (400mL)
Chicken broth - 400 mL

Salt & Pepper - to taste

 [Optional ingredients]

Potatoes - 1 (cubed)
Carrots - 1 (cubed)
Green peas - 1/4 cup

Grated coconut

Prep:

1. In a blender, blend together onion (cut up first into small pieces) and garlic. Blend until mushy.
2. Cut other ingredients and set it aside.
3. In a pot, boil water and add in 2 breasts of chicken. Cook it for about 10-15 min, take it out and shred it using 
4. For optional ingredients, it's easier to cook it separately by boiling the cubed potatoes and carrots until soft (about 10 minutes). 

Ready to go in the blender

Mushy garlic & onion

 Cook:

1. In a wok or deep pan, put about 2 TBS of oil, add in mushed onion/garlic. Fry until it turns brown. Keep stirring.
2. Add in curry paste and fry for another 2-3 minutes.
3. Add in peanut butter and fry for another minute.
4. Add in ketchup, tomatoes and sultanas. 
5. Add in 1/2 can of coconut milk and about a cup of chicken broth. Let it simmer for 10 minutes. Stir to avoid sticking.
6. Add in the remaining 1/2 can of coconut milk. Let it simmer for 5-10 minutes, then slowly add more  chicken broth until your desired consistency (drier curry = less broth).
7. Adjust the taste by adding salt & pepper.

Serve:

1. Garlic butter rice (fry 2 TBS of garlic in 6 TBS of butter, add in 2 cups of cooked rice and fry until fragrant about 5 minutes. Add in 1 tsp of salt or more if you prefer stronger taste) makes a perfect match for this curry. Sprinkle grated coconut on it.
2. Serve with salad.

TIPS

•  You can make different variations by using different curry pastes.