Saturday, February 04, 2006

Coconut Chicken Curry

2 tablespoons vegetable oil
2 large onions, sliced
1 sliced red bell pepper
Salt and freshly ground black pepper
2 teaspoons curry powder
One 12-to14 ounce can unsweetened coconut milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 14 ounce can petite diced tomatoes, drained very well
2 T. hot chili sauce with garlic (or to taste)
a handful of fresh cilantro


1. Pour the oil into a large skillet and turn the heat to medium-high for 1 minute. Add the onions along with a generous pinch of salt and freshly ground black pepper. Turn the heat down to medium and cook, stirring occasionally, until the onions are very soft and almost falling apart. Turn the heat back to medium-high and brown the onions just a bit. Stir in the curry powder and bell pepper and cook, stirring, for another minute or two.
2. Reduce the heat to medium, add the coconut milk, and cook, stirring occasionally until the mixture thickens, about 2 minutes. Add the chicken cubes and cook, stirring occasionally, until the chicken is cooked through.
3. Add the tomatoes, chili sauce, and cilantro and cook for another minute. Taste for seasoning and serve.

Serve with steamed white or brown rice and a salad.