Ingredients

Instructions

  1. In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
  2. In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
  3. Sprinkle with curry powder; mix well.
  4. Slowly add beer and stir as curry begins to thicken.
  5. Remove from heat and set aside.
  6. In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
  7. Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
  8. Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
  9. When all is well combined, add stock and simmer, covered, for 30 minutes.
  10. Remove bay leaves.
  11. Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
  12. Return chicken to stockpot.
  13. If desired, add sugar and cilantro.
  14. Taste, adjust seasonings, and serve.