This recipe is originally from Rachel Ray with some changes for my tastes. It is a very flavorful, authentic Indian-tasting dish.
Prepare rice according to package directions. While rice cooks, combine scallions, ginger, chili pepper, cilantro, curry powder, and a splash of chicken broth in food processor and process into a paste.
Heat a large skillet over medium heat with oil. Add chicken and brown, 2-3 minutes. Add spice paste and stir 1 minute to combine. Add peanut butter to the pan and whisk in broth.
Bring to a bubble and whisk in yogurt, lower the heat and simmer 7-8 minutes or until chicken is done. Serve over rice.
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|Serving Size: 1 Serving (847g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 140.6mg||43 %|
|Sodium 2111.2mg||73 %|
|Potassium 1073.2mg||28 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 44.4g|
|Protein 65.4g||93 %|
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Calories per serving: 557
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