Curried Chicken with Spring Peas

Ingredients

• 0.3 teaspoon pepper black
• 6 cups rice hot cooked
• 1.5 tablespoons curry powder 
• 16 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flour all-purpose
• 0.3 cup ginger fresh minced peeled
• 2  garlic cloves minced
• 8 ounces apples i use 2 granny smith apples diced peeled
• 1.5 cups peas green shelled ()
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 0.3 cup cup heavy whipping cream sour low-fat
• 3 cups onion chopped
• 3 cups potatoes red cubed peeled (1-inch) ( 1 pound)
• 1 teaspoon salt 
• 1 pound skinned 
• 2 teaspoons sugar 
• 2 tablespoons tomato paste 
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large nonstick saucepan over medium-high heat.
2. Add onion, and saut 10 minutes or until browned, stirring frequently.
3. Add the minced ginger, curry, cumin, cinnamon, and garlic; saut 1 minute.
4. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
5. Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil.
6. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes.
7. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender.
8. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done.
9. Remove from heat, and stir in the sour cream.
10. Serve with rice.