1 lb454 g boneless skinless chicken thighs, cut in 1” (2.5cm) cubes
1 tsp5 mL sugar
1 tsp5 mL salt
2 tsp10 mL soy sauce
1 ½ tsp7 mL cornstarch
2 tbsp30 mL vegetable oil
1 onion, sliced
1 tbsp15mL fresh ginger, minced
3 cloves garlic, minced
2 blocks (1.5 oz each) Japanese curry or 3 tbsp (45 mL) curry paste
2 potatoes, peeled and diced
2 carrots, sliced
2 stalks celery, sliced
1 ½ cups375 mL chicken broth
1 piece of crystal rock sugar
½ cup125 mL Carnation® Evaporated Milk
1 cup250 mL frozen peas
1 tsp5 mL salt
2 tsp10 mL sugar
Chopped cilantro for garnish