Ingredients
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2 lbs boneless skinless chicken breasts
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6 garlic cloves, minced
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1 (14 1/2 ounce) can chicken broth
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1/2 cup peanut butter
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1 tablespoon ceylon curry powder
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2 tablespoons sambal oelek
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1 1/2 cups fat-free half-and-half
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2 1/2 tablespoons cornstarch
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1/2 teaspoon coconut extract
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2 teaspoons sugar
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flaked coconut
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2 onions, chopped
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1/2 tablespoon Thai seasoning
Instructions
- Cube chicken and brown, add onions and garlic, and saute until onion is tender.
- In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
- Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
- Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
- Serve over pasta or rice and top with grated coconut.