Placing the chicken breasts in the freezer for 10 minutes makes them much easier to slice. Slideshow: More Curry Recipes 

Kate Winslow
September 2014

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Credit: © Kate Winslow

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.

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  • 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.

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