Breast of Chicken with Tomato and Coconut Milk

Chicken Curry

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This simple curry can be made with store-bought Madras curry powder—all the better to make it an authentic British East Indian adaptation of “curry.” Serve it with an English bottled mango chutney (usually sweet) and steamed white rice for a true Anglo-Indian experience.

Ingredients

  • 2 tablespoons canola oil
  • 1 small red onion, cut in half lengthwise and thinly sliced
  • 4 medium-size cl

Method

  1. Preheat a wok or a well-seasoned cast-iron saucepan over medium-high heat. Drizzle the oil down its sides. Add the onion, garlic, and ginger, and stir-fry until the vegetables are light brown, 3 to 5 minutes.
  2. Add the chicken pieces and the curry powder, and cook until the meat is seared all over, about 5 minutes.
  3. Sprinkle the salt over the chicken and po