Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
cook:
29 mins
total:
44 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small, lidded pot, bring rice, 1/4 ts. salt, and 2 cups water to a boil. Reduce heat to a simmer and cook according to package directions. Remove from heat and keep covered.

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  • Meanwhile, heat oil in a large sauté pan over medium heat. Add onion and cook 5 to 7 minutes, until translucent. Add chicken, ginger, garlic, cumin, turmeric (if desired), cayenne, cardamom, and cloves; cook 2 minutes, stirring frequently. Stir in vinegar, scraping bottomm of pan. Add in coconut milk, brown sugar, potato, peanuts, and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, until potato is cooked. Stir in remaining 1/2 tsp. salt.

  • Ladle curry over rice. Garnish with chopped cilantro, if desired.

Nutrition Facts

513 calories; fat 24g; cholesterol 78mg; saturated fat 7g; carbohydrates 39g; insoluble fiber 2g; protein 34g; sodium 521mg.
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