Chicken Curry Soup

Directions

1. 1
   In a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water.
2. 2
   Stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process).
3. 3
   Add curry powder and stir about 30 seconds.
4. 4
   Add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits.
5. 5
   Bring it to a boil, cover and simmer for 10 minutes.
6. 6
   Cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
7. 7
   In a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk.
8. 8
   Stir mixture into the soup.
9. 9
   Add peas and continue to simmer for about 10 minutes.
10. 10
    Ladle curry into bowls, garnish with cilantro.