I understand that there are lots of great peanut flours out there right now... I have yet to try any but PB2 so I am calling for it here. I use it on a regular basis, actually and only enjoy real peanut butter as an occasional treat these days. When I need it in quantities, such as for this recipe, I always use PB2.
Anyway, it's very easy... toss it all into the crock pot and let it simmer for 6 or 7 hours. And enjoy the aroma as it cooks! You're welcome.
It is a creamy and very thick sauce. And because this dish has so much meat in it, and I had mine over cauliflower rice, I didn't bother with more veggies as a side dish. But I think it would be nice with a few slices of steamed carrots or green beans.
Crock Pot Chicken with Coconut Curry Peanut Sauce
Makes 2 large servings
- 2 large boneless, skinless chicken breasts (approx 12 ounces in total)
- 1 Tbs curry powder
- 1/2 tsp coriander
- 1 clove garlic, peeled, smashed and minced
- 1 tsp grated ginger
- 1 cup light coconut milk
- 4 Tbs PB2
- 2 green onions, cut into 1/2-inch lengths
- salt and pepper to taste
- Lightly coat crock pot with a non-stick spray for easy cleanup.
- Cut chicken into chunks about 1-1/2 inches square and place in the bottom of the crock pot.
- Season with salt and pepper.
- In a medium bowl, mix the curry powder, coriander, garlic, and ginger.
- Add the PB2 and coconut milk and stir altogether till well blended.
- Pour the mixture over the chicken and make sure all the pieces are well coated.
- Cover the crock pot and cook on LOW for 6 to 7 hours.
- Remove and serve over rice, quinoa, or cauliflower rice.
- Garnish with green onion slices, and season with salt and pepper to taste.
Weight Watchers P+ = 5.
Calories 240; Protein 39g; Carbohydrates 8g; Fat 8g; Fibre 2g.
Are you a peanut flour fan? What is your favorite brand?