• 1 cup jasmine, basmati or Texmati rice
  • 1 small bunch scallions, coarsely chopped
  • 1 inch ginger, peeled and grated
  • 2 large garlic cloves, grated or finely chopped and mashed into paste
  • 1 small red chili pepper, seeded and chopped
  • 1/2 cup cilantro leaves, a couple of handfuls
  • 2 rounded tablespoons curry powder, a couple of palmfuls
  • 1 1/2 cups chicken stock or broth, plus additional
  • 1 tablespoon vegetable oil
  • 4 pieces boneless, skinless chicken breast or 1 1/2 pounds chicken tenders, cut into bite-sized pieces
  • 1/3 cup chunky peanut butter
  • 1 cup Greek-style yogurt

Prepare rice according to package directions.

While the rice cooks, combine scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.

Heat a large skillet over medium heat with oil. Add chicken to pan and brown, 2-3 minutes. Add spice paste and stir 1 minute to combine. Add peanut butter to the pan and whisk in broth. Bring to a bubble and whisk in yogurt, lower heat and simmer 7-8 minutes. Serve over rice.