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Curry Chicken Breast with Tomato and Coconut Milk


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


  1. 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).
  2. Add 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 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.
  4. 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.

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