Popular
Latest From the Show
Peanut-Curry Chicken and Rice
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 cup jasmine, basmati or Texmati rice
- 1 small bunch scallions, coarsely chopped
- 1 inch ginger, peeled and grated
- 2 large garlic cloves, grated or finely chopped and mashed into paste
- 1 small red chili pepper, seeded and chopped
- 1/2 cup cilantro leaves, a couple of handfuls
- 2 rounded tablespoons curry powder, a couple of palmfuls
- 1 1/2 cups chicken stock or broth, plus additional
- 1 tablespoon vegetable oil
- 4 pieces boneless, skinless chicken breast or 1 1/2 pounds chicken tenders, cut into bite-sized pieces
- 1/3 cup chunky peanut butter
- 1 cup Greek-style yogurt
Yield
Serves: 4
Preparation
Prepare rice according to package directions.
While the rice cooks, combine scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
Heat a large skillet over medium heat with oil. Add chicken to pan 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 heat and simmer 7-8 minutes. Serve over rice.