Curried Chicken with Spring Peas

The weather today was cold. It said 0 celsius, but when I went out to the supermarket to buy the ingredients for todays dish, it felt much colder! This dish was very good! easy too.I used Gala apple instead and came out nice. Here's the recipe the way I made:

Curried Chicken with Spring Peas

Ingredients

• 2 teaspoons vegetable oil
• 3 cups chopped onion
• 1/4 cup minced peeled fresh ginger
• 1 1/2 tablespoons curry powder (west indian)
  
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon salt ( a little less)
  
• 1/4 teaspoon black pepper ( I forgot to put black pepper!)
  
• 16-ounce chicken broth
• 3 cubed peeled red potato
• 1 diced peeled Gala apple
• 1 1/2 cups shelled green peas (I used frozen 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 ( I didn't eat with rice because it has a lot of potatoes)
  

Preparation

Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and sauté 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; sauté 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).

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.