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. ---------------------------------------------------------------------------
Nutrition
Ingredients
