Ellie's Chicken Coconut Curry

2 chicken breasts, skinned, cubed small
2-3 cloves garlic, finely minced ( may use powdered)
1 piece fresh ginger, finely diced (may use powdered)
1 liter chicken broth
1 1/4 c. smooth peanut butter
1/4 c fresh peppers, (can use a little Pepe), opt.
1-2 small onion, finely diced
2-3 carrots, peeled and sliced
2 c. fresh cabbage, sliced
1 can coconut cream
2-3 tbsp. curry powder
Salt and Pepper to taste
juice of 2 limes

In large skillet. Saute onions, garlic, ginger until translucent. Add diced chicken and brown nicely.
Add broth, peanut butter, peppers, carrots, bring to slight boil. Add cabbage, coconut cream and curry powder. Bring to soft boil and simmer about 15-20 minutes, or until vegetables are crisp tender.
Add salt and pepper, then add lime juice.

Serve over jasmine rice