Peanut-Coconut Chicken Curry (Lower Fat) - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts
2 onions, chopped
6 garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
1/2 cup peanut butter
1 tablespoon ceylon curry powder
1/2 tablespoon Thai seasoning
2 tablespoons sambal oelek
1 1/2 cups fat-free half-and-half
2 1/2 tablespoons cornstarch
1/2 teaspoon coconut extract
2 teaspoons sugar
flaked coconut

Preparation

Cube chicken and brown, add onions and garlic, and saute until onion is tender.
In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
Serve over pasta or rice and top with grated coconut.