(Anglo-Indian) Chicken Curry

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

1. Preheat a wok or cast-iron pan over medium-high heat.
2. Drizzle oil down the sides then add the onion, garlic, and ginger and stir-fry until light brown.
3. Add the chicken pieces and curry powder and sear all over.
4. Add the salt and coconut milk, cover, and reduce heat to medium.
5. Simmer, stirring occasionally, until chicken is tender and cooked through.
6. Remove chicken and set aside.
7. Raise heat to medium-high and boil the sauce, uncovered, until it thickens.
8. Add tomato and cilantro to the sauce and pour over chicken pieces.
9. Serve with white rice and mango chutney.