4 boneless , skinless chicken breast halves cut in thin slices.

1 medium onion, chopped

3/4 C. roasted, unsalted peanuts, divided

2 cloves garlic

1 piece (about 1-inch) ginger, peeled

2 tsp. vegetable oil

2 T. curry powder

1 C. coconut milk

1 1/2 C. chicken broth

2 tsp. lemon zest

1 cinnamon stick

1/2 pound fettuccini pasta

1/2 tsp. salt

1/2 C. chopped scallions

1/4 C. grated coconut, toasted

 

In bowl of food processor, place onion, 1/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1/2 C. chopped peanuts and coconut. Makes 4 servings.