Easy Chicken Curry
By: Sheri Wetherell
Published: May 31, 2011

A good curry can be a daunting thing to make. The laundry list of spices needed and the time needed to toast them can make any home cook flip the page of his or her cookbook to something simpler. The beauty of this dish lies in its simplicity. A few fresh ingredients and some basic pantry staples make this it a snap - and a delicious one at that! Tip: if you love Asian food, specifically curries, your pantry should always be stocked with coconut milk, fish sauce, and curry paste (red, yellow, and green).
Easy Chicken Curry
	Serves 4
2 pounds boneless, skinless chicken breasts and/or thighs, cut into pieces
	1 tablespoon vegetable oil
	1 small red onion, finely diced
	2 clove garlic, crushed
	1 fresh red chili, seeded and chopped
	1 tablespoon red curry paste
	1 tablespoon creamy peanut butter
	1 cup coconut milk
	1 cup chicken stock
	1 tablespoon fresh lime juice
	1 tablespoon fish sauce
	2 tablespoons fresh cilantro, chopped
Click below for the full recipe:
 Easy Chicken Curry  
Also try this recipe with duck!