The only downside of this recipe is our house smelling like curry for days. Otherwise it was delicious!
1 cup jasmine, basmati or Texmati rice
1 small bunch scallions, coarsely chopped
1 inch ginger, peeled and grated
2 large cloves garlic, grated or finely chopped and mashed into paste
1 small red chili pepper, seeded and chopped
1/2 cup cilantro leaves (a couple of handfuls)
2 rounded tablespoons curry powder (a couple of palmfuls)
1 1/2 cups chicken stock or broth, plus an additional splash, divided
1 tablespoon vegetable oil
4 pieces boneless, skinless chicken breasts or 1 1/2 pounds chicken tenders, cut into bite-size pieces
1/3 cup chunky peanut butter
1 cup Greek-style yogurt
Prepare the rice according to the package directions.
While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a food processor and process into a paste.
Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over rice.