Jul 26, 2011
I loved this with the following changes:
I cooked the onions with (a lot more than it called for) curry and a pinch of salt in a 50-50 mix of peanut and olive oil. While the chicken was cooking in the resulting liquid, the onions were moved to a small glass dish and mixed with about a cup of shredded coconut flakes (I had no coconut milk). When the chicken was nearly ready to reintroduce the onion mixture, I added about a half cup of Smuckers natural peanut butter, stirred to coat, liquifying the pb and thickening the sauce. I returned the onions to the pan, tossed on a healthy sprinkle of garlic powder, a chunk of cinnamon stick, and a fair bit of cayenne pepper for zip, then added some Progresso chix stock to allow for some simmering activity. As an after thought, I tossed in some frozen peas to break up the monotonous curry color (also cooled it down to eat faster!). It thickened up over the next half hour or so and we ate it over rice.
—jc
