Yellow Chicken Curry - cooking recipe

Ingredients

1 1/2 lbs chicken breast fillets, cubed
flour, for dredging
salt (for dredging)
pepper (for dredging)
12 ounces baby carrots
1 1/2 cups baby potatoes, peeled and halved
1 medium white onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil or 2 tablespoons peanut oil
1/2 cup white wine
3 -4 tablespoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger or 1 tablespoon diced fresh gingerroot
2 teaspoons peanut butter
1 (15 ounce) can chicken broth
1 (13 ounce) can coconut milk
1/4 cup water, t. cornstarch to thicken
2 teaspoons cornstarch, to thicken
chopped cilantro (to garnish)

Preparation

Dredge chicken in flour mixture and set aside.
Heat oil to med-high temp; add onion and garlic and reduce heat to medium.
Cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
Deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
Add potatoes and carrots.
Stir in spices until well combined. Add peanut butter; stir until melted.
Add chicken broth and coconut milk; bring mixture to a boil.
Reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
Garnish with cilantro, if desired, and serve with jasmine or basmati rice.