Yellow Chicken Curry

• 1 1/2 lbs chicken breast fillets, cubed
• flour, for dredging
• salt (for dredging)
• pepper (for dredging)
• 12 ounces baby carrots
• 1 1/2 cups baby potatoes, peeled and halved
• 1 medium white onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons canola oil or 2 tablespoons peanut oil
• 1/2 cup white wine
• 3 -4 tablespoons curry powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground ginger or 1 tablespoon diced fresh gingerroot
• 2 teaspoons peanut butter
• 1 (15 ounce) can chicken broth
• 1 (13 ounce) can coconut milk
• 1/4 cup water, t. cornstarch to thicken
• 2 teaspoons cornstarch, to thicken
• chopped cilantro (to garnish)

1. Dredge chicken in flour mixture and set aside.
2. Heat oil to med-high temp; add onion and garlic and reduce heat to medium.
3. Cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
4. Deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
5. Add potatoes and carrots.
6. Stir in spices until well combined. Add peanut butter; stir until melted.
7. Add chicken broth and coconut milk; bring mixture to a boil.
8. Reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
9. Garnish with cilantro, if desired, and serve with jasmine or basmati rice.

chicken, flour, salt, pepper, carrots, baby potatoes, white onion, garlic, canola oil, white wine, cayenne pepper, ground ginger, peanut butter, chicken broth, coconut milk, water, cornstarch, cilantro

Taken from www.food.com/recipe/yellow-chicken-curry-275502 (may not work)