Super-Fast Chicken And Vegetable Curry

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3 tbsp (45 mL) cornstarch

2 tbsp (30 mL) soy sauce

2 cups (500 mL) milk

1 tbsp (15 mL) butter

1 lb (500 g) boneless skinless chicken, cut into 1/2-inch (4 cm) chunks

2 cloves garlic, minced

1 tsp (5 mL) mild curry powder or paste (or more to taste)

1/2 tsp (2 mL) ground ginger

4 cups (1 L) frozen chunky mixed vegetables (about 1 lb / 500 g)

1 cup (250 mL) chopped fresh or drained canned tomatoes

1/2 cup (125 mL) plain yogurt

2 tbsp (30 mL) chopped roasted peanuts

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