1 Pat dry the chicken pieces. Season the chicken with salt and pepper. Place a large sauté pan lightly coated with olive oil over medium heat.

2 Brown the chicken pieces in batches. Transfer the chicken to another pan.

3 Pour off the excess fat from the sauté pan. You only need enough fat to lightly coat the pan. Brown the onions and carrots in batches. Be sure to season each batch with salt and pepper. Add the garlic to the last batch of vegetables and continue to cook for 3 more minutes.

4 Add the chicken stock, coconut milk, curry spice mix, peas and chicken back to the pan. Cook over medium heat for about 10 minutes. 5 Remove the chicken and reduce the liquid to a glaze. Toss over the chicken and let cool.

Make the Kreplach Dough and follow instructions for filling and cooking here.

As seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2013) - Subscribe Now