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). 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