Chicken and Sugar Snap Pea Curry

• 1 1/2 pounds boneless, skinless chicken breast halves, sliced thinly
• 2 TBLS canola oil
• 1 TBLS ground coriander
• 2 cups fresh sugar snap peas Sauce:
• TBLS canola oil
• 1 onion, diced (about 1 cup)
• 1 TBLS curry powder
• 1 tsp chili powder
• 1 tsp jalapeno pepper, minced
• 1 tsp fresh ginger, minced
• 1 (14 oz) can diced tomatoes, drained
• 1 (14 oz) can light coconut milk
• 2 tsps salt
• 1/4 tsp Black pepper

Preparation

1 In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeno pepper and ginger.
2 Cook, stirring occasionally, until onion is translucent, about 4 minutes.
3 Add drained tomatoes, coconut milk, salt and pepper.
4 Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes.
5 Remove from heat and set aside.
6 Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly.
7 Cook chicken until almost done (about 5 – 7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.
8 Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors.
9 Serve over rice.

Source: National Chicken Council