Curried Chicken With Spring Peas

• 2 teaspoons vegetable oil
• 3 cups chopped onion
• 1/4 cup minced peeled fresh ginger
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 3 cups (1-inch) cubed peeled red potato (about 1 pound)
• 1 cup diced peeled Granny Smith apple (about 8 ounces)
• 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
• 1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips
• 1/3 cup low-fat sour cream
• 6 cups hot cooked basmati rice

1. Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and saute 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; saute 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
2. Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done. Remove from heat, and stir in the sour cream. Serve with rice.

vegetable oil, onion, fresh ginger, curry powder, ground cumin, ground cinnamon, garlic, flour, tomato paste, sugar, salt, black pepper, chicken broth, apple, green peas, chicken, lowfat sour cream, basmati rice

Taken from www.myrecipes.com/recipe/curried-chicken-with-spring-peas (may not work)