Chicken Coconut Curry

From Bon Appétit, March 2000 issue. Its creator, Chef Matthew Lanes, executive chef of Gourmet Garage, a specialty food shop in NYC, suggests making this simple dish and accompany it with plain white rice and steamed broccoli or a salad. To make things extra special, serve with jasmine or basmati rice flavored with a touch of curry.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs boneless chicken breasts, cut into chunks
• 1⁄8 teaspoon chili powder (no quantity was given, so to taste)
• 1⁄4 cup  vegetable oil, divided
• 2  carrots, diced
• 1  red bell pepper, diced
• 2  plum tomatoes, diced
• 2  garlic cloves, minced
• 1  cup  chicken stock
• 1  tablespoon soy sauce
• 2  tablespoons curry powder
• 1 (12 ounce) can coconut milk
• 6  scallions, chopped
• 1  bunch cilantro, roughly chopped
•  salt
•  pepper

Directions

1. Season chicken with salt, pepper and chili powder.
2. In a medium saucepan over medium heat, heat half of the oil. Add chicken and brown on all sides. Transfer chicken to plate and keep warm. Add the remaining oil, then add carrots and red pepper and saute for 5 minutes.
3. Add the tomatoes, garlic, chicken stock, soy sauce and curry powder.
4. Simmer for several minutes, then return the chicken and any juice from the plate. Cover and simmer for 10 minutes.
5. Add the coconut milk and increase the heat slightly. Cook uncovered for 10 minutes.
6. Garnish with the scallions and cilantro; serve.