Chicken Curry with Coconut Milk
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- Salt and freshly ground black pepper
- 2 teaspoons curry powder
- One 12- to 14-ounce can (1½ to 2 cups) unsweetened coconut milk
- 1½ pounds boneless, skinless chicken, cut into I- to 1-inch chunks
- 1 cup peeled, seeded, and diced tomato (canned is fine; cut up and drain before using)
- Chopped fresh basil or mint
Instructions:
Coconut milk could hardly be easier to use. Like canned tomatoes, it is the foundation of certain essential dishes, especially those of India, Southeast Asia, and the Caribbean.
- Pour the oil into a large skillet, turn the heat to medium-high, and heat for a minute. Add the onions, along with a generous pinch of salt and some pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions are very soft and almost falling apart, 15 minutes or more. Raise the heat again and brown them a bit, then stir in the curry powder and cook, stirring, for another minute or so.
- Reduce the heat to medium, add the coconut milk, and cook, stirring occasionally until it thickens, about 2 minutes. Add the chicken and stir, then cook until done, 3 to 6 minutes. (If you’re in doubt whether the chicken is done, cut into a piece.)
- Add the tomato and cook for another minute; taste and adjust the seasoning as necessary. Garnish with basil and serve.