- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 4 scallions, finely chopped
- 2 garlic cloves, minced
- 1 fresh red hot chile pepper, minced
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- One 13 1/2-ounce can coconut milk, well shaken
- 1 cup frozen peas, defrosted
- 1/2 cup bamboo shoots
- 2 tablespoons coarsely chopped cilantro leaves
- Steamed white rice, for serving
How to make this recipe
In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.
Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute. Stir in the coconut milk and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat. Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
Carefully pour the curry sauce over the chicken and bring it to a simmer. When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes. Stir in the chopped cilantro.
Serve the chicken curry over steamed white rice.