My Thai (Chicken) Recipe

Name: My Thai (Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Madras curry powder; 2 teaspoons cayenne pepper; 12 onion, cut into slices; 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 12 ounces coconut milk; 3 cups chicken stock; ¼ cup peanut butter; ½ teaspoon salt; 12 lb boneless chicken, cubed; 1 lb potato, baked; 16 ounces whole tomatoes; ½ cup cilantro, chopped

Servings: persons

1 tablespoon Madras curry powder
2 teaspoons cayenne pepper
12 onion, cut into slices
1 tablespoon extra virgin olive oil
1 tablespoon butter
12 ounces coconut milk
3 cups chicken stock
¼ cup peanut butter
½ teaspoon salt
12 lb boneless chicken, cubed
1 lb potato, baked
16 ounces whole tomatoes
½ cup cilantro, chopped

1
Heat butter and oil in saute pan.
2
When hot add slivered onions and saute to near opaque.
3
Add Cayenne and Madras Curry Powder.
4
Saute for five minutes.
5
Add Chicken stock and all ingredients except potatoes and chicken.
6
Cook on Medium for 20 minutes stirring often.
7
Add chicken and potatoes cook to warm.
8
Thai curry is more like a soup.
9
I like to serve this over plain white rice.

2976

kcal

Calories

Fat

Carbs

491

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon Madras curry powder, 2 teaspoons cayenne pepper, 12 onion, cut into slices, 1 tablespoon extra virgin olive oil, and more.

Yes, My Thai (Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Thai (Chicken)

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