CO­CONUT CHICKEN CURRY

Best Health - - BEST EXCERPT -

MAKES: SERV­INGS PREP TIME: MIN­UTES READY IN: MIN­UTES

IN­GRE­DI­ENTS

2 tbsp (30 mL) canola oil 1 medium yel­low onion, finely chopped ½ tsp (2 mL) salt 3 cloves gar­lic, chopped 2 tsp (10 mL) grated fresh gin­ger 3 tbsp (45 mL) In­dian curry paste ¼ tsp (1 mL) cayenne (op­tional) ‹⁄Ž tsp (0.5 mL) cin­na­mon 1½ pounds (675 g) bone­less, skin­less chicken, cut into 2-inch cubes (about 6 thighs or 3 breasts) 1 can (398 mL) chopped toma­toes 1 can (400 mL) full-fat co­conut milk 1½ cups (375 mL) frozen peas Chopped fresh cilantro, for gar­nish

METHOD

1. Heat the canola oil in a large non-stick fry­ing pan over medi­umhigh heat. Add the onion and salt and cook, stir­ring oc­ca­sion­ally, 5 min­utes or un­til the onion soft­ens and just starts to get golden. Stir in the gar­lic and gin­ger and cook one minute. 2. Stir in the curry paste, cayenne (if us­ing) and cin­na­mon, then add chicken and stir to coat. Cook three min­utes, stir­ring oc­ca­sion­ally, then stir in the toma­toes. Re­duce heat to low, cover and cook five min­utes. 3. Stir in the co­conut milk. When the curry starts to sim­mer again, stir in peas and cook an­other three to five min­utes or un­til ev­ery­thing is hot. Serve gar­nished with cilantro.

Tip

I much pre­fer full-fat co­conut milk over light. It brings so much more flavour and a lus­cious tex­ture to the dish. Some­times the fat will sep­a­rate away from the liq­uid in the can — don’t worry, just add the can’s con­tents to the curry and stir it in (or give the can a good shake be­fore you open it).

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