(3- to 4-pound) chicken, cut up and skinned, if desired
1
onion, chopped
2
cloves garlic, minced
1
can (6 ounces) tomato paste
1/2
cup smooth peanut butter
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon curry powder
2
large carrots, diced
Prep Time
10 minutes
Cook Time
35 minutes
1. Heat 1 tablespoon oil in large skillet until hot. Add chicken pieces; cook 10 minutes or until browned on both sides. Drain off all but 1 tablespoon fat. Add onion and garlic; cook and stir 3 minutes or until tender.
2. Combine 2 cups water, tomato paste, peanut butter, Frank's RedHot Sauce and curry powder; whisk until well blended. Pour into skillet. Stir in carrots. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until chicken is no longer pink near bone. Serve with hot cooked rice. Garnish with roasted peanuts, if desired.
Click here for printable version
