Sola Gratia Peanut Butter Curry

• 1/4 lbs of white or dark meat chicken (boneless, diced into medium chunks)
• 1 cup of veggies of choice (my favorites for this recipe is green beans, large slices of onion, and sometimes bell peppers)
• 1 tablespoon or either ghee or coconut oil. You can also do 2 tablespoons of avocado or vegetable oil
• 3 tablespoons of minced garlic (or 1 tablespoon of garlic powder)
• 3 heaping tablespoons of peanut butter
• 3 tablespoons of panang curry powder (I like to get mine from Savory Spice)
• 1/2 teaspoon All Spice
• 1 teaspoon curry powder
• 1 teaspoon onion powder
• 1/4 cup coconut milk
• 1/3 cup chicken broth
• 2 teaspoons soy sauce
• 1/2 teaspoon cayenne pepper (add more if you prefer spicier)
• cornstarch and water slurry which is 2 tablespoons of cornstarch and 2 or 3 tablespoons water — enough to make a slightly watery paste.
• salt and pepper to taste

Steps:

1. heat oil in large sauté pan on medium-high heat. Once oil begins to ripple turn the heat down to medium and toss in the onions, minced garlic, chicken, All Spice, and a little bit of your powder ingredients (save a little bit to add later — this gives the flavor more depth). Add a little salt and pepper to your preference. With your spatula, move the onions, garlic and chicken around the pan once or twice to keep from sticking, then let it cook for 10 minutes.
2. Add your veggies to the pan. Then add your coconut milk, broth, soy sauce, peanut butter, the remainder of your powder ingredients, and your cayenne pepper. Stir until all ingredients are well incorporated, then cover the pan with a vented lid (or position the lid so there is a slight opening). Let simmer for 20 minutes or until the liquid cooks down a little.
3. Turn heat off. Take the lid off and slowly pour and stir in the cornstarch slurry to thicken the curry sauce. Serve over white or brown rice (or cauliflower rice for gluten free). Enjoy!