2-3 T canola oil
8 skinless, boneless chicken breasts
salt and pepper
2 carrots, sliced
2 celery stalks, chopped
2 large shallots
2 T peeled and grated ginger
2 cloves garlic, minced
2 tsp curry powder
3 C chicken stock
1/2 C peanut butter
1 C cocunut milk
2 T cornstarch
1 1/2 C white rice
Heat oil over medium-high heat. In batches, add chicken and cook, turning once until brown on both sides. Transfer to plate and season with salt and pepper. Add more oil to pot. Add carrots and celery and cook until softened, about 5 minutes. Add shallots, ginger, and garlic and cook, stirring until shallots soften, about 1 minute. Add curry powder, stir for 15 seconds and add stock. Return chicken to pot and add water as needed to barely cover. Raise heat to high and bring to a boil. Reduce heat to low and simmer about 30 minutes. Stir in peanut butter. Put coconut milk in a small bowl, add cornstarch and whisk to dissolve. Stir into pot and bring to a simmer. To serve, spoon curry mixture over rice.
