1/4 c peanut or olive oil
1/2 T butter
1 c chicken breast, diced
1 T ground paprika
2 T cayenne
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds)
2–3 garlic cloves
1/2-inch piece ginger, peeled and grated
1 carrot, cubed
3 T tomato paste
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1/4 tsp curry powder (optional)
1 bay leaf
1 tsp dried thyme (2 T if fresh)
1/4 c peanut butter
Peas (or frozen mixed vegetables)
2 c rice (long grain)
1/4 c cilantro or parsley (to garnish)
Heat oil and butter in saucepan. Add diced chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté 3 minutes.
Add chopped carrots and sauté for a minute.
Add tomato paste, tomatoes, curry powder, bay leaf, thyme and peanut butter. Cook until tomatoes get slightly soft and the oil turns red. Add frozen vegetables and rice. Sauté for another 2 minutes.
Add 3 cups vegetable stock/water, bouillon cube, and required salt. Cover and cook for 30 minutes or until the rice is soft.
Garnish with cilantro/parsley and serve.
This recipe comes from the Phoenix 2013 cooking show.