At a Glance
About this Recipe
Ever notice how curry tastes better the second day? It's because the flavors have combined into something greater than the sum of their parts. For best results, use the freshest ingredients available.
Always cook within the season's availability. Winter is the domain of root vegetables and warming spices, whereas summer is filled with lighter fare and bright, fresh flavors. We used chicken, peas and our Madras South Indian Curry for this recipe, but you can try substituting any mix of vegetables, meats, or regional curry powders into the basic recipe below.
Instructions
Preheat large sauté pan over medium-high heat. Using a microplane, make a paste of the garlic and ginger.
Add oil to pan, then chicken pieces. Cook until chicken is browned on all sides, then add onion and garlic-ginger paste. Stir frequently until the onion, garlic and ginger start to get some color, about 3-5 minutes. Add curry powder and sauté for a minute. Stir in salt, diced tomatoes and coconut milk. Lower heat to medium, cover and simmer about 5 minutes.
Cook the chicken until it is fork-tender and no longer pink inside. Raise heat to medium-high, 3-5 minutes, or until sauce starts to thicken. Add peas and cilantro, stirring to heat through, 2-3 minutes.
Serve immediately over rice, and enjoy! (And hope for some leftovers for lunch tomorrow...)
Ingredients
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