Ingredients
- 4 lbs. chicken breasts, diced
- Cajun seasoning to taste (example: Tony Chachere's)
- 1 large onion, diced
- 2 red bell peppers, sliced into small strips
- 2 tsp. minced garlic
- 8 cups (64 oz.) chicken broth
- 1 can coconut milk
- 1 4 oz. jar of red curry
- 4 oz. cream cheese
- 8 oz. sour cream
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 1/2 tsp. paprika
- 1-2 Tbsp. yellow curry powder
- 8 Tbsp. (1 stick) butter
- 1 cup flour
Cook chicken in a skillet and season with the cajun seasoning. Set aside. Sauté onion, red bell pepper, and garlic about 5 minutes or until soft. In a small pot, heat the chicken stock, red curry paste, cream cheese, coconut milk, sour cream, onion powder, garlic powder, salt, cayenne pepper, paprika, and yellow curry powder. Whisk together while heating to a simmer.
Combine butter and flour to form a roux. Add to broth mixture and whisk until thoroughly combined. The mixture will thicken as you whisk.
Add the chicken, as well as the sauteed peppers and onion. Season to taste with salt. Serve over rice. Enjoy!