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African Chicken & Peanut Curry

Ingredients

  • 4 Maple Leaf Prime® Boneless Skinless Chicken Breasts, cubed
  • 1 tbsp (15 mL) curry powder
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 tbsp (45 mL) Western Family Canola Oil or Olive Oil, divided
  • 1 medium onion, chopped
  • 2 tbsp mild Indian curry paste
  • 1 pot Knorr® Homestyle Stock™ - Chicken
  • 1 cup (250 mL) water
  • 1 can (14 oz) Western Family Diced Tomatoes
  • 1 can (14 oz) Western Family Coconut Milk
  • 1/2 cup (125 mL) Western Family Smooth Peanut Butter
  • 4 cups (1 L) butternut squash chunks
  • 1 cup (250 mL) Western Family Frozen Green Peas, thawed
  • Garnish:
  • 2 green onions, chopped
  • 1/4 cup Western Family Blanched Roasted peanuts, chopped
  • 2 cups (500 mL) cooked couscous

Directions

  1. Pat chicken dry with paper towel. Season chicken all over with curry powder, salt and pepper. Heat 2 tbsp (30 mL) oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken in batches for 3 to 4 minutes or until browned. Transfer to a plate.
  2. Reduce heat to low. Add remaining oil, onion and curry paste. Cook, stirring frequently, for 2 to 3 minutes or until onions soften.
  3. Stir in stock and water; bring to a boil, incorporating any brown bits on the bottom of the pan. Stir in diced tomatoes, coconut milk and peanut butter; bring to a simmer. Add butternut squash and chicken; cook, covered, stirring occasionally, for 15 to 20 minutes or until squash is tender and chicken is cooked through.
  4. Stir in peas, cook, uncovered, for 1 to 2 minutes or until heated through. Top with green onions and roasted peanuts. Serve with couscous.

Tips

  1. Substitute 1 pkg (133 g) Knorr® Sidekicks® Harvest Chicken Rice and Vermicelli Side Dish for the couscous. 
  2. Using coconut milk makes this a delicious dairy-free dish.
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African Chicken & Peanut Curry

Ingredients

  • 4 Maple Leaf Prime® Boneless Skinless Chicken Breasts, cubed
  • 1 tbsp (15 mL) curry powder
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 tbsp (45 mL) Western Family Canola Oil or Olive Oil, divided
  • 1 medium onion, chopped
  • 2 tbsp mild Indian curry paste
  • 1 pot Knorr® Homestyle Stock™ - Chicken
  • 1 cup (250 mL) water
  • 1 can (14 oz) Western Family Diced Tomatoes
  • 1 can (14 oz) Western Family Coconut Milk
  • 1/2 cup (125 mL) Western Family Smooth Peanut Butter
  • 4 cups (1 L) butternut squash chunks
  • 1 cup (250 mL) Western Family Frozen Green Peas, thawed
  • Garnish:
  • 2 green onions, chopped
  • 1/4 cup Western Family Blanched Roasted peanuts, chopped
  • 2 cups (500 mL) cooked couscous

Directions

  1. Pat chicken dry with paper towel. Season chicken all over with curry powder, salt and pepper. Heat 2 tbsp (30 mL) oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken in batches for 3 to 4 minutes or until browned. Transfer to a plate.
  2. Reduce heat to low. Add remaining oil, onion and curry paste. Cook, stirring frequently, for 2 to 3 minutes or until onions soften.
  3. Stir in stock and water; bring to a boil, incorporating any brown bits on the bottom of the pan. Stir in diced tomatoes, coconut milk and peanut butter; bring to a simmer. Add butternut squash and chicken; cook, covered, stirring occasionally, for 15 to 20 minutes or until squash is tender and chicken is cooked through.
  4. Stir in peas, cook, uncovered, for 1 to 2 minutes or until heated through. Top with green onions and roasted peanuts. Serve with couscous.

Tips

  1. Substitute 1 pkg (133 g) Knorr® Sidekicks® Harvest Chicken Rice and Vermicelli Side Dish for the couscous. 
  2. Using coconut milk makes this a delicious dairy-free dish.