Ingredients
- 1/3 c. fresh ginger, peeled and thinly sliced
- 4 cloves garlic, peeled
- 2 jalapeño peppers, chopped
- 1/4 c. orange juice
- 1 T. paprika
- 1 t. ground cumin
- 1 t. ground coriander
- 1 t. ground turmeric
- 2 T. water
- 3 T. peanut oil, divided
- 1 lg. onion, coarsely chopped
- 1 (15 oz.) can diced tomatoes
- 1/2 c. roasted peanuts
- 1/2 c. unsweetened, low-fat coconut milk
- 1/4 c. shredded unsweetened coconut
- 2 c. low-sodium chicken broth or stock
- 1/2 t. kosher salt
- 1/2 t. black pepper
- 2 lbs. boneless, skinless
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor and pulse to form a paste.
- Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onions and cook until softened.
- Stir in the spice paste and cook until the paste begins to brown.
- Stir in the tomatoes, peanuts, coconut milk, and coconut. Cook until mixture thickens slightly.
- Transfer to the food processor and purée.
- Return mixture to saucepan along with chicken. Add broth, salt and pepper. Bring to a simmer and cook for about 15 minutes.
- Add the sweet potatoes and cook until tender, about 20 minutes.