Chicken in Curry Coconut Sauce

1 1/2 pounds boneless, skinless chicken breasts or fillets
2 Tbsp. olive oil
1 Tbsp. curry powder
1/4 tsp. garam masala (or 1/8 tsp. ground cloves)
1 medium onion, chopped
1 1/2 tsp. grated fresh ginger
1 clove of garlic, minced
1/2 cup chicken broth
1/2 cup whipping cream
1/4 cup unsweetened coconut milk
3/4 cup canned, undrained diced tomatoes (I left these out and it was fine! I hate tomatoes...)
2 Tbsp. unsweetend coconut milk
1 Tbsp. cornstarch
1 cup frozen peas
3 cups hot cooked rice
1 Tbsp. unsweetened coconut milk

In a 12 inch skillet, heat oil over medium-high heat. Add the chicken and cook for 2-3 minutes or until lightly browned, turning once. Remove the chicken and reserve the drippings.

For sauce: Stir curry powder and garam masala into the pan drippings. Cook and stir one minute. Add onion, ginger and garlic. Cook until onion is tender but not brown. Add chicken broth, whipping cream and 1/4 cup of the coconut milk. Bring to a boil and reduce heat. Simmer, uncovered, for three minutes.

In a small bowl, mix together 2 tablespoons of the coconut milk and the cornstarch. Stir cornstarch mixture into curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir two more minutes.

Return chicken to the coconut sauce and coat with sauce. Return to boiling; reduce heat and simmer, covered, for 5-6 minutes, or until chicken is no longer pink, turning chicken once. Sprinkle peas over chicken, cover, and remove from heat. Let stand five minutes.

Mix the tablespoon of coconut milk into the rice. Serve chicken and sauce over the rice. Serves 4-6, depending on how much you eat!

Beth's Bread

This recipe comes from a mother of ten children. She is amazing!  Unfortunately, she passed away several years ago from cancer. Her spirit lives on and so does her delicious bread! Thank you, Beth!

Combine in a mixing bowl:
1 1/2 cups white flour
2 1/2 Tbsp. yeast

Warm together in a pan or microwave until warm, but not too hot:
1 3/4 cups water
3 Tbsp. oil
1/2 tsp. salt
1/3 cup honey

Add the hot liquid to the bowl containing white flour and yeast. Using dough hooks on a mixer (or I mix by hand!) mix in:
2 1/2 cups whole wheat flour

Continue mixing by hand and add:
1 1/4 cups white flour

Knead five minutes. Divide into two equal portions. Place in greased loaf pans and let rise 20-25 minutes in the oven on warm setting. Then increase heat to 350* and bake for 25 minutes. You may brush the tops with butter if you like. Makes 2 loaves.
I substitued 1/2 cup of ground flax seed for 1/2 cup of the white flour at the end and it gave it a yummy flavor! Enjoy!