Tonight's Chicken Curry

Chicken Curry

4 boneless skinless chicken breasts
4 stalks celery
2 green bell peppers
1 large yellow onion
1 bunch green onions
1 can diced tomatoes
1 can coconut milk
1 cup chicken stock
1/4 cup creamy peanut butter
2 Tbsp. Garam Masala powder
3 Tbsp. Madras curry powder
1 tsp. brown sugar
1 tsp. cayenne pepper
1/2 tsp. cardamom
1 Tbsp. olive oil
1/2 tsp. salt
1/2 cup raisins (optional)

1 cup Basmati rice
2 cups water
1 tsp. salt
1 tsp. butter

Prep
Roughly chop onions, bell peppers and celery. Cut chicken into 1" cubes. Finely chop green onions.

Cook
In a stock pot or large saucepan, heat olive oil over medium heat until it begins to smoke. Add chicken and brown on all sides. Add onions, celery, and bell peppers. Cook vegetables until onions are translucent. Add tomatoes, coconut milk, salt, spices and chicken stock and bring to simmer. Add peanut butter and sugar. Cook for 30 minutes until liquid is reduced by 1/4 of its original volume.

In a medium saucepan, combine rice and two cups of water and bring to a boil. reduce heat, cover and cook for 18 minutes.

Plate
Spoon rice into a shallow bowl and top with curry. Garnish with green onions and raisins (if desired).