CHICKEN CURRIED

By gaster16

Ingredients

• 1/4 cup ghee or clarified butter or canola oil
• 1-1/2 lbs. boneless skinless chicken breasts diced into 1" cubes
• 4-1/2 teaspoons madras curry powder
• 1 teaspoon salt
• 1/2 lb. button mushrooms, quartered
• 2 cups thinly sliced onions
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 14.5 ounce can unsweetened coconut milk
• 3/4 frozen green peas, defrosted
• 4 cups steamed basmati rice

Preparation

Step 1

Set the wok over medium-high heat and add the clarified butter or oil to the wok, swirling to coat evenly. Be sure to use pot holders or oven mitts. Season the chicken with the curry powder and salt on all sides. Add the seasoned chicken to the wok and sear, tossing with a short metal spatula, for 3 minutes. Remove the chicken from the wok and set aside. Add the mushrooms, onions to the wok and cook, stirring often, until the onions begin to caramelize, about 5 minutes. Add the ginger and garlic and cook for 30 seconds. Add the chicken stock, bring to a boil, and cook until reduced by half, 4-5 minutes. Add the coconut milk to the wok and bring to a boil. Continue to cook until the coconut milk has reduced by half, about 8 minutes. Return chicken to the wok, and cook, tossing frequently, until the chicken is cooked through, about 2 minutes longer. Add the peas and toss to combine. Remove from the heat and serve over rice.