← All recipes
Indian · Main
Anglo-Indian Chicken Curry with Coconut Milk
A quick British-Raj style curry: cubes of chicken breast seared in a wok with onion, garlic, ginger and Madras curry powder, simmered briefly in a splash of coconut milk and finished with fresh tomato and cilantro.
- YieldServes 6
- Hands-on30 min
- Total33 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 100 gred onion, 1 small, halved lengthwise and thinly sliced
- 4 clovesgarlic, medium, finely chopped
- 2 slicesfresh ginger, lengthwise slices about 6 x 2.5 x 0.3 cm, cut into fine matchsticks
- 680 gboneless, skinless chicken breasts, cut into 2.5 cm pieces
- 2 tspEnglish-style Madras curry powder (coriander, cumin, mustard seed, clove, fenugreek, black pepper, dried chile, turmeric), or a good store-bought Madras curry powder
- 1½ tspcoarse kosher or sea salt
- 60 mlunsweetened coconut milk
- 1large tomato, cored and finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
To serve
- 450 gcooked rice, to serveoptional
- 4 tbspsweet mango chutney, to serveoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.