Curry Chicken Breast with Tomato and Coconut Milk This savory and slightly sweet dish is a great introduction to Indian cuisine Ingredients 2 tablespoons 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 ½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick strips (julienne) 1 ½ pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 teaspoons Madras Curry Powder (contains coriander, cumin, mustard seeds, cloves, fenugreek, black peppercorns, red Thai or cayenne chiles, turmeric) 1 ½ teaspoons coarse sea salt ¼ cup unsweetened, light or regular coconut milk 1 large tomato, cored and finely chopped 2 tablespoons finely chopped fresh cilantro leaves and tender stems Directions 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, lower the heat to medium, and simmer, stirring occasionally, until the chicken is fork-tender and no longer pink inside (5-7 minutes). Remove the chicken pieces from the thin yellow sauce and place them in a serving bowl. 4. Raise the heat to medium-high heat and boil the sauce, uncovered, stirring occasionally, until it thickens, 3-5 minutes. Stir in the tomato and cilantro. Pour the 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. Handout prepared by Leigh Wagner, MS, RD, LD .