2 Tbsp. extra virgin olive oil
1 small red onion, cut in half lengthwise and thinly sliced
4 medium cloves garlic, minced
2 lengthwise slices fresh ginger (each 2 1/2 inches long, 1-inch wide, and 1/8 inch thick), cut into matchstick strips (julienne)
1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp. Madras curry powder (contains coriander, cumin, mustard seeds, cloves, fenugreek, black peppercorns, red Thai or cayenne chiles, turmeric)
1 1/2 tsp. coarse sea salt
1/4 cup unsweetened, light or regular coconut milk
1 large tomato, cored and finely chopped
2 Tbsp. finely chopped fresh cilantro leaves and tender stems
- Preheat a wok, stainless steel skillet or well-seasoned cast iron skillet over medium-high heat. Drizzle oil down its sides. Add onion, garlic, ginger, and stir-fry until the vegetables are lightly browned (3-5 minutes).
- Add 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 pour in the coconut milk, which will immediately come to a boil. Cover, reduce heat to medium and simmer, stirring occasionally, until the chicken is fork-tender and no longer pink inside (5-7 minutes). Remove the chicken from the thin yellow sauce and place them in a serving bowl.
- Increase heat to medium-high and boil the sauce, uncovered, stirring occasionally, until it thickens, 3-5 minutes. Stir in the tomato and cilantro. Pour sauce over the chicken and toss to bathe it with the curry. Serve immediately.
Recipe from 660 Curries by Raghavan Iyer, 2008: Workman Publishing; New York, NY.