Coconut Curry Chicken
Prep Time: 10 minutes

Ingredients

Curry sauce
3 tablespoons�vegetable oil
1 �large sweet onion, finely chopped
1 tablespoon�grated fresh ginger
4 �large cloves garlic, minced
3 tablespoons�curry powder
1/2 teaspoon�turmeric
1 teaspoon�ground cumin
1/2 teaspoon�ground cinnamon
2 tablespoons�all-purpose flour
1 cup�plain yogurt
3 tablespoons�tomato paste
3 cups�chicken broth

Coconut chicken
2 tablespoons�vegetable oil
2 pounds�boneless and skinless chicken breasts, cut into 1-inch pieces
2 cups�frozen peas, thawed
1/2 cup�sour cream
1 cup�canned, unsweetened coconut milk
1/2 teaspoon�kosher salt
1/2 teaspoon�ground black pepper

Optional garnishes
fresh cilantro sprigs
1 cup�Major Grey's mango chutney
1 cup�sliced bananas
1 cup�chopped fresh mango
1/2 cup�shredded unsweetened coconut
1 cup�chopped toasted peanuts

Directions
In a medium saucepan, heat oil; add onion and cook on low heat for 3 to 5 minutes until softened. Add ginger, garlic, curry powder, turmeric, cumin, and cinnamon. Sauté for 2 to 3 minutes until fragrant. Sift in the flour. Cook 1 minute. Add the yogurt, tomato paste, and broth. Cover and simmer, whisking occasionally until thickened. The recipe can be made up to a day ahead.

In a medium skillet, heat the vegetable oil and sauté the chicken pieces for 4 to 5 minutes until golden brown on all sides, but not necessarily cooked all the way through. Add the prepared curry sauce, cover, and simmer for 10 minutes. Stir in the peas, sour cream, and coconut milk and season with salt and pepper. Cook for 3 minutes on low heat. Do not boil! Transfer to a serving bowl and garnish with ingredients of choice

Ease of preparation: Moderate

Preparation time: 30 min plus refrigeration time

Cook time: 25-30 min

Servings: 4