Here we are at Recipe Resolution Attempt #4. Here's what's up:
•1 cup jasmine, basmati or Texmati rice
•1 small bunch scallions, coarsely chopped (I used a whole red onion and it worked just fine)
•1 inch ginger, peeled and grated
•2 large cloves garlic, grated or finely chopped and mashed into paste
•1 small red chili pepper, seeded and chopped (I used ground chili pepper because the store did not have fresh ones in stock)
•1/2 cup cilantro leaves (a couple of handfuls)
•2 rounded tablespoons curry powder (a couple of palmfuls)
•1 1/2 cups chicken stock or broth, plus an additional splash, divided
•1 tablespoon vegetable oil
•4 pieces boneless, skinless chicken breasts or 1 1/2 pounds chicken tenders, cut into bite-size pieces
•1/3 cup chunky peanut butter (I used creamy since my daughter can't eat chopped nuts yet)
•1 cup Greek-style yogurt
Prepare the rice according to the package directions.
While the rice cooks, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes.
Add the spice paste and stir for 1 minute to combine.
Add the peanut butter to the pan and whisk in the stock.
Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over rice.
THE END RESULT
WOW! This was amazing! Chris rated it an "8" but I thought it deserved a "10" so I averaged it out to a "9". It was really, really yummy and easy to make. Less than 35 minutes (not including chopping time). ANOTHER PLUS - many of the ingredients are constant fixtures in our household; chicken, spices, rice, peanut butter. So it's cheap and convenient too! Probably going to be making this one often. Again, I found this recipe at Rachael Ray's website.