There are so many varieties of this – this is an easy and delicious one.

3 tablespoons peanut oil

2 pounds boneless, skinless chicken breasts, cut into strips

1 tablespoon curry

3 teaspoons fresh minced garlic

1 teaspoon fresh minced ginger

¼ teaspoon crushed red chilies

2 (14-ounce) cans sliced potatoes, drained

1 (14-ounce) can coconut milk

1 tablespoon tomato paste

1 cup frozen peas (I prefer the petite pois)

¼ cup salted peanuts for garnish (optional)

Pour oil into wok or large skillet and heat to medium high.  Add chicken, curry, garlic, ginger and chilies and sauté until chicken is browned.  Add potatoes and continue to sauté – about another 5 minutes until they start to get crusty.  Stir in coconut milk, tomato paste and peas.  Bring to a boil; reduce heat and simmer for an additional 5 minutes.  Top with peanuts, if desired.  Serve over rice – long-grain, jasmine or basmati.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!