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Ingredients
1 Tbsp (15mL) sesame oil
18 ounces (500g) boned and skinned chicken breast, (3 breast halves) cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbsp (9g) garlic, minced
1 Tbsp (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
Directions
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.
