This is a mild, coconut milk and tomato based, Anglo-Indian curry. Iyer notes that, as a "British East Indian adaptation", store-bought curry powder would be entirely appropriate here. That said, given that we have all the ingredients for a good curry powder ready to hand, I prefer to make my own. (Iyer even provides a recipe for "English-style madras curry powder" in the spice blends section of the book.) Aside from English curries like this one, I also find the English-style curry powder works very well in squash/pumpkin soups and things of that ilk. Very worth having around!
This is a great quick and easy curry. It's simple to make and produces delicious results. This recipe came to the rescue many a time when we were at a loss for what to have for dinner.
Chicken Curry
Slightly adapted from 660 Curries
Ingredients
- 2 Tbsp. canola oil
- 1 onion, halved and sliced
- 2-3 Tbsp. garlic paste
- 1-2 Tbsp. ginger paste
- 680g skinless boneless chicken breasts, cut into 1" pieces
- 2 tsp. English-style madras curry powder
- 3/4 tsp. coarse sea salt
- 1/4 c. coconut milk (unsweetened)
- 1 large tomato, chopped
- 2 Tbsp. fresh cilantro
Directions
- Preheat a wok or cast-iron pan over medium-high heat.
- Drizzle oil down the sides then add the onion, garlic, and ginger and stir-fry until light brown.
- Add the chicken pieces and curry powder and sear all over.
- Add the salt and coconut milk, cover, and reduce heat to medium.
- Simmer, stirring occasionally, until chicken is tender and cooked through.
- Remove chicken and set aside.
- Raise heat to medium-high and boil the sauce, uncovered, until it thickens.
- Add tomato and cilantro to the sauce and pour over chicken pieces.
- Serve with white rice and mango chutney.
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