Chicken Curry

• 11¼ pounds boneless, (skinless chicken breasts, cut into ¼-in (6-mm) strips)
• 2Salt and freshly ground black pepper
• 32½ teaspoons curry powder, (divided)
• 43 tablespoons vegetable oil, (divided)
• 51 medium yellow onion, (finely chopped)
• 64 cloves garlic, (minced)
• 71 tablespoon grated fresh ginger ((see note))
• 82 cups low-sodium chicken broth, (best quality such as Swanson)
• 91 tablespoon cornstarch
• 102 teaspoons sugar
• 111 cup frozen peas ((no need to thaw))
• 12¼ cup plain low fat ((2%) or whole Greek yogurt (do not use nonfat))
• 13¼ cup chopped fresh cilantro

1. 1

   Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.

2. 2

   Heat 1½ tablespoons of oil in a 12-in (30-cm) skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

3. 3

   Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.

4. 4

   Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

5. 5

   Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

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