


Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:

Related recipes: Chile Peppers, Dairy-Free, Egg-Free, Fall, Garlic, Low-Carb, Main Dishes, Nut Butter, Onions, Poultry, Soups, Soups/Salads, Tomatoes, Winter

Servings: 8
Yield: 12 cups (3L)
1 Tbs (15mL) sesame oil
18 oz (500g) boned and skinned chicken breast, (3 breast halves) cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbs (9g) garlic, minced
1 Tbs (6g) curry powder
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
1/2 tsp (1g) red pepper flakes
6 cups (1.5L) chicken broth, (canned or homemade)
1/2 cup (115g) tomato paste
2 cups (455g) stewed tomatoes, chopped (one 15-ounce can)
1/3 cup (75g) chunky peanut butter
In a large Dutch oven or soup pot, heat the sesame oil.
Add chicken, onion and garlic, sautéing over medium heat until chicken pieces turn opaque.
Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed tomatoes and peanut butter.
Heat through, but don’t boil. Serve hot.
Copyright © 2009 Aisle7 All rights reserved. www.Aisle7.net
Learn more about the authors of Aisle7 products.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.