Name: Breast of Chicken with Tomato and Coconut Milk
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 small red onion, cut in half lengthwise and thinly sliced; 2 tablespoons canola oil; 2 teaspoons English-Style Madras Curry Powder; 4 medium-size cloves garlic, finely chopped; 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick strips (julienne); 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces; ¼ cup unsweetened coconut milk; 1½ teaspoons coarse kosher or sea salt; 1 large tomato, cored and finely chopped

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

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.
Add the chicken pieces and the curry powder, and cook until the meat is seared all over, about 5 minutes.
Sprinkle the salt over the chicken and po

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Breast of Chicken with Tomato and Coconut Milk

Chicken Curry

Ingredients

Method

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