Chicken Curry with Peas and Peanuts

Curry sauce is one of my favorite things to have for dinner. There are so many variations from weather to used chicken or shrimp, to what variety of veggies should be included in the sauce. This is the first time I have made my curry sauce with peas and peanuts, and it turned out very nicely. Next time I might try adding some broccoli or bamboo shoots as well.
To get really great curry sauce, the chicken needs to be moist and full of flavor, so I highly recommend marinating the chicken in Italian salad dressing for about two days. I like my curry sauce fairly thick, but if you like it thinner simply add more milk, and more flour for a thicker sauce. To get that authentic curry sauce taste you must use coconut milk, do not substitute with normal milk.

4 tbs olive oil
1 Large Onion, chopped
4 cloves of garlic, pressed or minced
2 chicken breasts (pre-marinated)
1/4 cup curry powder (plus a little for the chicken breast)
1 tablespoon cumin (plus a little for the chicken breast)
1/2 teaspoon cayenne pepper
freshly ground salt and pepper
3-4 tablespoons flour
1 can light coconut milk
1 cup milk (I use 1 percent)
3/4 cup thawed peas
1/2 cup peanuts (toasted)
.

Heat a large, deep pan on medium-high with two tbs olive oil. Add chopped onion and fry, stirring frequently for about 10 minutes. In another pan add the rest of the olive oil and fry chicken on medium heat, season with a little curry, cumin, salt and pepper. Add garlic to onions and fry 3 more minutes, then add curry, cumin, cayenne, and salt and pepper to taste. When chicken is cooked almost all the way through, remove from heat, cut into small pieces, and add to rest of sauce, fry for a few minutes.
Whisk in flour and let cook another two minutes. Add coconut milk and 1 percent milk. Bring sauce to a boil, then reduce heat to medium low and cook until desired thickness on medium heat. Right before serving stir in peanuts and peas. Serve with brown rice