Continuing to work my way through The Crabby Cook Cookbook, I revisited the recipe for Chicken Curry. This was partly to accommodate my anti-dairy daughter (who has moved home post-college, restoring my nest to half-empty condition) and partly because I had a curry craving due to atmospheric or hormonal or domestic changes, or maybe to the L.A. heat which made me feel like I was living in one of the overheated countries where curry is popular.
Anyway, urns out it is still a winner–thumbs up from Nora–even without the butter per the original recipe, and subbing fresh heirloom tomatoes for canned. Plus it’s easy, which is a good thing, especially if you are overheated.. Here’s what you do for two people:
Chicken Curry (With Heirloom Tomatoes and Coconut Milk)
1 skinless, boneless chicken breast, split
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 medium onion, chopped
1 teaspoon minced garlic
1 teaspoon curry powder (or to taste)
2 heirloom tomatoes
2 tablespoons coconut milk
Rice for serving
2 tablespoons fresh chopped cilantro
1. Rinse the chicken and pat it dry. Sprinkle it lightly with salt and pepper and set aside.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook until they are browned and cooked through, about 7-8 minutes on each side. Set the chicken aside and tent it with foil.
3. Wipe out the skillet and add the remaining oil. Reduce the heat to low and add the onion. Cook until soft and transparent, about ten minutes. Add the garlic and cook for one minute. Add the curry powder and ½ teaspoon of salt and ¼ teaspoon of pepper and cook for another minute. Add the tomatoes, raise the heat a little and cook until the juices from the tomatoes reduce and the sauce thickens, about 10 minutes.
4. Add the coconut milk and cook for a minute. Taste the sauce and correct seasoning if necessary. Slice the chicken thickly and add it to the sauce. Heat through and serve with rice. Sprinkle the cilantro on top.