This curry is so yummy! If you like peanut butter make sure to give this recipe a try. The rich peanut butter and coconut milk combined with the savory flavors of curry powder and fennel create an incredible sauce. It may sound like an odd flavor combination but it works. I was surprised how well the fennel goes with it. If you’re not a fan of fennel don’t write off this recipe if the rest of the ingredients are things that you like. The fennel flavor is not noticeable on its own but does an amazing job bringing all of the flavors together and balancing the whole dish.

The first time I made this I mistakenly simmered the sauce for a little too long and all of the oil separated out to the top. It was still delicious but it didn’t look that appetizing. So I discovered this turns out best by cooking the sauce just long enough to melt the peanut butter and then heating everything for only a few minutes when the sauce gets combined with the chicken. All of the flavor is there and the sauce is wonderfully smooth and flavorful.

I haven’t added cooked vegetables to this when I’ve made it but have instead served vegetables on the side. But I think some vegetables would be a great addition to the chicken in the sauce. Cooked sweet potatoes, carrots and/or broccoli should go really well with this. Or serve them on the side like I’ve been doing. That works great too.

Ingredients

• 1 tablespoon ground fennel
• 2 tablespoons curry powder
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1- 14 ounce can coconut milk
• 6 tablespoons crunchy peanut butter
• 1 teaspoon salt
• 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces

Instructions

Dry roast the ground fennel in a pan for 1 minute over medium heat, being sure to stir frequently so it doesn’t burn. Add the curry powder, brown sugar and olive oil and cook for 2 minutes, stirring constantly. Add the coconut milk and peanut butter and cook over medium heat until the peanut butter melts into the sauce.

Saute the chicken in a separate pan until cooked and just turning brown. Pour in the peanut sauce and simmer for a couple minutes. Serve with rice. Note: If you cook the sauce too long it will separate so make sure to take it off the heat if oil starts appearing on the top.