Chicken In Coconut Milk Curry

• 1/3 to 1/2 c. corn oil or equivalent
• 1 heaping tsp. garlic paste
• 1 heaping tsp. ginger paste
• 1 heaping tsp. cayenne pepper/cilantro paste (may be omitted if you want less heat)
• 1/2 tsp. turmeric
• 1.5 to 2 lb. boneless chicken
• 1 c. chicken broth (set aside 1/3 c.)
• 1 can coconut milk (you can get this at an Oriental food store)
• 3 tsp. yellow pea flour (Besan; you can get this at a store like AMKO)

1. Heat oil in a nonstick 5-quart Dutch oven over medium heat. Mix in garlic paste, ginger paste, cayenne pepper and turmeric. Add chicken and cook in mixture for 15 to 20 minutes with frequent stirring.
2. Add chicken broth; cover the pot and cook for another 15 minutes on medium setting, stirring occasionally.
3. Add coconut milk and stir it in.
4. Mix split pea flour in 1/3 cup chicken broth (it will be lumpy, but you should be patient and stir it to remove the lumps); add to the pot and mix in thoroughly.
5. Bring the pot to boil; reduce heat to medium-low and replace lid.
6. Cook for another 30 minutes, stirring frequently.
7. Add salt to taste; if you like it a little tangy, you can add some citric acid to taste. You can eat this curry over rice or spaghetti.
8. Enjoy!

corn oil, garlic, ginger paste, cayenne pepper, turmeric, boneless chicken, chicken broth, coconut milk, yellow pea flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538717 (may not work)