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Curried Chicken
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Yield:
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| 3 Tb | oil |
| 2 | chopped onions |
| 1/4 cup | minced, fresh ginger |
| chopped garlic | |
| 3 TB | Curry powder |
| 1 tsp | cumin |
| 1/4 tsp | cinnamon |
| 2 TB | flour |
| 1 cup | plain yogurt |
| 3 TB | tomato paste |
| 3 cans | chicken broth |
| cut up chicken, beef or seafood 1 10oz frozen peas | |
| 1/2 | sour cream |
| 1can | coconut milk |
3 cut up potatoes
sauté onions in oil for 10 minutes, add ginger and garlic. sauté for 2 minutes. Add curry, cinnamon and cumin, sauté one minute. Add flour, then yogurt and tomato paste, whisk until smooth. Stir in chicken broth. Simmer 30 minutes, stir twice.
Add chicken, beef or seafood and potatoes. Simmer until almost done. Add sour cream and coconut milk. Simmer 10 more minutes. Do not boil.
Serve with steamed rice and shredded coconut, chopped cilantro and peanuts.
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