Comforting Sweet Chicken Curry

After a long week of travels, some comforting chicken curry over noodles was what I needed. I used a simple Indian recipe that is very alterable, but essentially uses thinly sliced chicken breasts sautéed with curry powder and other spices and vegetables in an aromatic and sweet curry sauce. The taste and spice of this dish will vary a bit depending on how much and what type of curry you used. Here is how I went about doing things:

Ingredients

• Rice noodles
• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
• Salt and freshly ground black pepper
• 2-1/2 teaspoons curry powder
• 1 can coconut milk
• some chili powder
• some red pepper blakes
• 3 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons sugar

veggies of choice

garnish of choice, such as fresh cilantro, parsley, or chopped peanuts

optional: yogurt as dipping sauce

• Instructions

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder, as well as some chili powder and chili flakes (you can keep adding these throughout).
2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and other spices and cook until fragrant, about a minute more.
4. Add the coconut milk to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. Can add cornstarch as well to make thicker.
5. Add the veggies and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Stir and season with salt and pepper to taste. Serve with the cooked rice noodles, or over rice, such as basmati rice.