Chicken and potato curry

As the weather gets colder, I crave spicy, hearty stews. This curry is an adaptation of a Thai dish I had often while living in New York. It's the perfect blend of spicy and sweet, and can be made with chicken, shrimp or even vegetarian depending on you allergies. I tend to serve it over white rice, to cut the spiciness. In New York, it would be served over a black or so-called "forbidden" rice.

Allergen info: As written, this recipe is free from peanuts, treenuts, soy, sesame and shellfish, wheat, eggs and dairy. 

1 medium onion, diced
2 tablespoons olive oil
4 boneless chicken breasts, sliced into bite-sized pieces
1/2 tsp salt
1/2 tsp ground black pepper
2 tablespoons yellow curry
5 yukon gold potatoes cut into bite-sized chunks
1 can of sweet green peas
16 oz vegetable broth
1 can low-fat coconut milk (make sure to check the label for allergen info)
2 tablespoons granulated sugar

In a heavy-bottomed medium sized pot or wok, saute onions in olive oil over medium heat until golden brown. Salt and pepper chicken chunks and add to onions, allowing to cook thoroughly and get golden brown. Sprinkle chicken with yellow curry and stir, allowing the spice to heat for a minute. Add potatoes and vegetable broth. Bring to a boil then reduce immediately to a medium simmer until potatoes are tender (about 20 minutes, depending on size). Add coconut milk, green peas and sugar. Depending on how spicy it is, I'll add more curry powder or more sugar to taste, as well as a bit more salt and pepper to taste.

Serve over rice.