1 Tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 Tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2/3 cup chunky peanut butter
2 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium chicken broth
Heat oil in a Dutch oven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer uncovered for 20-30 minutes or until slightly thickened, stirring occasionally.