Chicken Curry

Omaha World Herald. "Curries" built around curry powder, ginger, garlic, and coconut milk (often with some form of tomatoes) are fairly common - and really good. This is a great example because it's pretty simple and basic.

Ingredients

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 tablespoons canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons freshly grated ginger
2 tablespoons curry powder
1 teaspoons ground cumin
2 tablespoons tomato paste
1 (13-ounce) can coconut milk (full-fat)
3/4 cup chicken broth
Juice of 1/2 lime

Instructions

1. Toss the chicken pieces in a bowl evenly with salt and pepper. In a high-sided skillet over medium-high, heat 2 tablespoons oil. When oil is hot, add chicken pieces and sauté on all sides, using tongs, until lightly browned, about 4 minutes. Remove the chicken to a side bowl.

2. Add remaining tablespoons of oil and saute onion, over medium-high heat, until tender and translucent, about 9 to 10 minutes, stirring occasionally. Add salt and pepper to taste.

3. Add garlic, ginger, curry powder and cumin; cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.

4. Add coconut milk and broth; bring to a simmer. Add chicken and cook, stirring occasionally, for 3 to 4 minutes. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice and condiments.