Curried Chicken with Spring Peas

2 tsp. vegetable oil
3 cups chopped onion
1/4 cup minced peeled fresh ginger
1½ tbsp. curry powder
1/2 tsp. cumin
1/4 tsp. cinnamon
2 garlic cloves, minced
2 tbsp. flour
2 tbsp. tomato paste
2 tsp. sugar
1 tsp. salt
1 16oz. can chicken broth
3 cups cubed peeled red potatoes
1 cup diced peeled Granny Smith apple
1½ cups shelled green peas
1 lb. skinned, boned chicken breast, cut crosswise into strips
1/3 cup sour cream
6 cups hot cooked basmati rice

Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and
sauté 10 minutes or until browned, stirring frequently. Add the minced
ginger, curry, cumin, cinnamon, and garlic; sauté 1 minute. Add flour,
tomato paste, sugar, and salt; cook 1 minute, stirring constantly
(mixture will have a thick, pasty consistency).

Gradually add chicken broth, scraping the pan to loosen browned bits, and bring
to a boil. Add the cubed potato and diced apple, and bring mixture to a
boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a
boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes
are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or
until chicken is done. Remove from heat, and stir in the sour cream.

Serve with rice