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Coconut Curry Chicken

Curry Sauce
3 T. vegetable oil
1 large sweet onion, finely chopped
1 T. grated fresh ginger
4 large cloves garlic, minced
3 T. curry powder
½ tsp. turmeric
1 tsp. ground cumin
½ tsp. ground cinnamon
2 T. all purpose flour
1 cup plain yogurt
3 T. tomato paste
3 cups chicken broth


In a medium saucepan, heat oil; add onion and cook on low heat for 3-5 minutes until softened. Add ginger, garlic, curry powder, turmeric, cumin, and cinnamon. Sauté for 2-3 minutes until fragrant. Stir in the flour. Cook 1 minute. Add the yogurt, tomato paste, and chicken broth. Cover, simmer and whisk until thickened. (Can be made a day ahead.)
Coconut Chicken
2 T. vegetable oil
2 lbs. boneless and skinless chicken breasts, cut into 1” pieces
2 cups frozen peas, thawed
½ cup (4 oz.) sour cream
1 cup canned unsweetened coconut milk
½ tsp. salt
¼ tsp. ground black pepper


In a medium skillet, heat the vegetable oil and sauté the chicken pieces for 4-5 minutes until golden brown on all sides-not necessarily cooked through at this point. Add the prepared curry sauce, cover, and simmer for 10 minutes. Stir in the peas, sour cream, coconut milk and cook for 3 minutes on low heat. DO NOT BOIL. Transfer to a serving bowl, garnish with ingredients of choice. Serves 4.

Garnishes:

fresh cilantro sprigs
1 cup Major Grey mango chutney
1 cup sliced bananas
1 cup chopped fresh mango
½ cup shredded unsweetened coconut
1 cup chopped toasted peanuts

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