Chicken Curry

Published 08/11 2014 06:48AM

Updated 10/06 2014 08:40AM

Curry Chicken

Curry Chicken

1 tablespoon cooking oil
1 onion, chopped
1 large bulb garlic, minced
1 small bottle or can Ginger Ale
1 teaspoon Chinese Five-Spice Seasoning
1/2 teaspoon Tone’s® Ground Cumin
1 teaspoon Tone’s® Cayenne Pepper
½ teaspoon turmeric
½ teaspoon Tone’s® Curry
1 teaspoon Tone’s® Salt
1 cup canned low-sodium chicken broth (or homemade stock)
½ cups canned unsweetened coconut milk (or heavy cream)
½ lbs. boiling potatoes (about 2), peeled & cut into ½ inch pieces
1 lb. Tyson® Boneless Skinless Chicken Breasts (about 2), cut into 12 inch pieces
½ cup peanuts, chopped
13 grape tomatoes, cut in half
3 tablespoons Tone’s® Cilantro
Green onion, diced for garnish

•In a large saucepan, heat oil over low heat.
•Add onion and cook, stirring occasionally until it is translucent; about 5 minutes.
•Add garlic, Ginger Ale, Chinese Five-Spice Seasoning, Tone’s® Cumin, Cayenne, turmeric and salt. Stir until fragrant; about 1 minute.
•Whisk in the broth, followed by the coconut milk and bring to a simmer.
•Stir in potatoes, cover and cook over low heat until potatoes are tender; about 12 minutes. 
•Add Tyson® Boneless Skinless Chicken Breasts to saucepan cover and simmer for 5 minutes.
•Stir in chopped peanuts, tomatoes, cilantro and more salt to taste.
•Turn heat off, cover and let steam until chicken is done; about 2 minutes longer.
•Serve with steamed white rice and pair with your favorite wine.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

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