Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy.

Target recipe: sprinkle chicken with the salt. in a medium skillet heat oil over medium-high heat. add chicken; reduce heat to medium. cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. remove chicken from skillet; cover to keep warm. add ginger and garlic to skillet; cook about 30 seconds or until fragrant. in a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. add mixture to skillet. cook and stir over medium-high heat until bubbly. slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). top chicken with coconut-peanut butter sauce. sprinkle with remaining cilantro and chopped peanuts.