Might as well give up the Indian Chicken recipe too

This is really good with or without the Fragrant rice pilaf. Try it with fresh shucked Sugar Snap peas for a real taste treat. You can get red curry paste either in a can or jar, and it is potent!! Until you know how much you can handle, use less than what the recipe calls for, then boost it when you make it again. Coconut milk is not the same as Cream of Coconut that is used in overly sweet bar drinks. Do not sub one for the other. Regular milk or bread is a good antidote if you OD on the curry paste.

Indian Chicken with Peas and Fragrant Rice Pilaf

For the Chicken:

1 T. vegetable oil

1 large onion, chopped

2 t. minced fresh ginger

2 t. minced fresh garlic

1 lb. chicken breast, cut into bite size pieces

1 14-oz can low fat unsweetened coconut milk

1-2 t. red curry paste, or to taste

½ t. turmeric

¼ t. salt

1 c. frozen baby peas

To velvet chicken: 2 T. sesame oil, 1 T. flour, 1 T. cornstarch

Heat oil in medium skillet, add onion, stir and cook until soft, about 5 minutes. Add ginger and garlic and cook for one minute. Stir together sesame oil, flour and cornstarch to smooth paste, add to chicken and stir to coat. Immediately add chicken to pan and turn heat up high. Cook chicken, stirring only occasionally until outside is lightly browned. Add coconut milk, curry paste, turmeric and salt and stir to combine. Bring to a boil then reduce heat to medium and cook, stirring occasionally until the sauce reduces slightly, about 8-10 minutes. Add peas and cook for about 2 minutes more to heat peas through.
Sauce can be thickened slightly with cornstarch slurry if desired. Cook mixture for several minutes to cook off cornstarch taste.

Fragrant Rice Pilaf

1 15-oz can reduced sodium chicken broth

1 c. water

¼ t. ground cloves

1 bay leaf

½ t. ground cardamom

1 stick cinnamon, or ¼ t. ground cinnamon

¼ t. salt

1 1/3 c. basmati rice

Pour liquids into pan, add spices and stir to combine. Bring to boil, then add rice, cover and reduce heat to low, cooking until rice has absorbed liquid and is tender. Remove cinnamon stick, if used.