Chicken Curry With Coconut Milk |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from The minimalist cooks diner by Marc Bittman. Printed in the San Jose Mercury News April 6, 2005. Ingredients:
1 tablespoon vegetable oil |
2 large onions, slicked |
salt |
fresh ground pepper |
2 teaspoons curry powder |
unsweetened coconut milk |
1 lb boneless skinless chicken breast |
1 cup diced canned tomato |
1 cup frozen peas |
1 cup sliced carrot |
Directions:
1. Steam carrot till just tender. Cut chicken into 1 inch pieces. Pour oil into large non-stick skillet. Turn heat to medium high. Add onions, pinch of salt, and some pepper. Reduce heat to medium and cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Raise heat again and brown them a bit, then stir in curry and cook for another minute or so. Reduce heat to medium, add coconut milk and cook, stirrying occasionally, until it thickens, about 2 minutes. Add chicken and stir, then cook until done, 3-6 minutes. Add tomato, peas and carrots and cook until begetables are heated through. Taste and adjust seasonings.
2. Variation: Substitute shrimp or scallops for chicken. Scallops should be seared first in a little oil in a hot pan.
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