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Mar 16 / Jane

Chicken & Peanut Curry Stew

This recipe is from Nutrition Action Newsletter (link) and it’s fantastic.

1 onion, chopped
2 T oil
3 cloves garlic, minced
1 T curry powder
1 15 oz. can no-salt-added diced tomatoes
1/3 c crunchy peanut butter
1/3 lb. sweet potatoes, peeled and cut into ½-inch chunks
1/2 lb. green beans, cut into 1-inch pieces
3/4 c boneless, skinless chicken breast, cut into ½-inch pieces
salt, to taste

For a vegetarian version, swap two 15 oz. cans of drained no-salt-added chickpeas for the chicken.

1. Sauté onion in the oil in a large skillet until lightly browned. Stir in garlic and curry powder and cook for approximately 1 minute.
2. Stir in tomatoes and 2 cups of water and simmer for 10 minutes. Stir in peanut butter. Meanwhile, steam potatoes and green beans until tender, about 5 minutes.
3. Add chicken to the skillet and gently simmer until the meat is cooked through. Stir in the potatoes and green beans. Season with salt and enjoy!

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