Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts

  2. 1 teaspoon salt

  3. 2 tablespoons vegetable oil

  4. 1 large onion , chopped (1 1/4 c.)

  5. 3 tablespoons finely chopped peeled fresh ginger

  6. 1 tablespoon finely chopped garlic (2 cloves)

  7. 2 (3 inch) cinnamon sticks

  8. 1 bay leaf

  9. 2 -3 tablespoons red curry paste

  10. 2 teaspoons all-purpose flour

  11. 1 (14 1/2 ounce) can unsweetened coconut milk (I used low fat) hot cooked rice toasted coconut , 1/2-inch cubes fresh pineapple, lime wedges, chopped toasted macadamia nuts, chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Pat chicken dry and sprinkle with 1/2 teaspoon salt.

  2. Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken, four to five minutes per side. Transfer to a plate, reserving fat in pot.

  3. Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. (You may need to add a touch more oil.).

  4. Add curry and flour and cook over moderately high heat, stirring, one minute.

  5. Stir in coconut milk and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot.

  6. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 10-15 minutes.

  7. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.

  8. Serve chicken over rice and allow guests to top as desired. ?


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