Ingredients Chicken Chinese Chicken Curry 2 Reviews Placing the chicken breasts in the freezer for 10 minutes makes them much easier to slice. Slideshow: More Curry Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on July 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 30 mins Total Time: 45 mins Yield: 4 to 6 Ingredients 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 Directions 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. Rate it Print