5/3/2019 Easy Chicken Curry Recipe - NYT Cooking

Easy Chicken Curry

By Mark Bittman

Y I E L D 4 servings

TIME 30 minutes

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté
a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk
and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served!
This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the
onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp,
duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other
meats. Also, don't forget to season as you go with salt and pepper.

INGREDIENTS PREPARATION

2 tablespoons canola, corn or other Step 1

neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to
taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to
2 cups)
1 ½ pounds peeled shrimp or boneless
chicken, cut into 3/4- to 1-inch chunks
Place oil in a large skillet; turn heat to medium-high. A minute later, add
onions, along with a generous pinch of salt and some pepper. Cook, stirring
occasionally, until onions are very soft and almost falling apart, 15 minutes or
more. Stir in curry powder, and cook, stirring, for another minute or so.
Step 2
Add coconut milk, and cook until it thickens, about 2 minutes, stirring
occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you
use shrimp, keep in mind that it cooks a little faster than chicken; if you are in
doubt about whether chicken is done, cut into a piece.)

1 cup peeled, seeded and diced tomato

Step 3
(canned is fine; cut up and drain before
using) Add tomato, and cook another minute; adjust seasonings as necessary. Serve
over rice, garnished with basil or mint, if desired.
Chopped basil or mint for garnish
(optional)

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