Spicy Peanut Chicken by J. Massie

I would imagine you could make this with shrimp or fish, too.
Makes 12 servings.

1 Tbsp. peanut oil
1 cup chopped onion
1 1/2 Tbsps. minced garlic
2.5 lbs. chicken breasts, cut into 1 inch pieces
1/3 cup peanut butter
1.5 tsps. curry powder
1 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
1 (6 oz.) can tomato paste
3 cups chopped plum tomatoes
2 (14 oz.) cans chicken broth
8 cups hot cooked brown rice
3/4 c greek-style yogurt

Heat oil in a dutchoven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender.
Add chicken to pan; cook 4 minutes or until chicken is done.
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 30 minutes or until slightly thickened, stirring occasionally.
Serve chicken mixture over rice; top each serving with yogurt.