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Curried sautéed chicken chunks with coconut milk
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Probably our favorite simple chicken recipe. If you’re making this for the sticky rice packages, reduce the coconut milk to ½ cup. In any case, cook the chicken a little more slowly than in the other recipes, in order not to burn the spices.
Ingredients
1 pound 1 teaspoon
Method
- Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
- Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
- Cook for another 2 to 3 minutes
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