My Thai (Chicken)

• 1 tablespoon Madras curry powder
• 2 teaspoons cayenne pepper
• 12 onion, cut into slices
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 12 ounces coconut milk
• 3 cups chicken stock
• 14 cup peanut butter
• 12 teaspoon salt
• 12 lb boneless chicken, cubed
• 1 lb potato, baked
• 16 ounces whole tomatoes
• 12 cup cilantro, chopped

1. Heat butter and oil in saute pan.
2. When hot add slivered onions and saute to near opaque.
3. Add Cayenne and Madras Curry Powder.
4. Saute for five minutes.
5. Add Chicken stock and all ingredients except potatoes and chicken.
6. Cook on Medium for 20 minutes stirring often.
7. Add chicken and potatoes cook to warm.
8. Thai curry is more like a soup.
9. I like to serve this over plain white rice.

curry powder, cayenne pepper, onion, extra virgin olive oil, butter, coconut milk, chicken stock, peanut butter, salt, chicken, potato, tomatoes, cilantro

Taken from www.food.com/recipe/my-thai-chicken-156599 (may not work)