Coconut Curry Chicken

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 powder
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
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: 10 min

Cook Time: 25-30 min

Servings: 4

Recipe By: Marguerite Henderson

From:  Small Plates
Used with permission of Gibbs Smith