Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.
Yield:
4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)
Nutritional Information
Calories
439
Caloriesfromfat
27 %
Fat
13 g
Satfat
1.7 g
Monofat
6.9 g
Polyfat
3.2 g
Protein
26 g
Carbohydrate
52.6 g
Fiber
3.2 g
Cholesterol
49 mg
Iron
3.9 mg
Sodium
669 mg
Calcium
37 mg
Ingredients
Sauce:
1/3 cup
fat-free, less-sodium chicken broth
3 tablespoons
water
1 1/2 tablespoons
fish sauce
1 teaspoon
sugar
1 teaspoon
rice vinegar
Remaining ingredients:
3/4 pound
skinless, boneless chicken breast halves
2 tablespoons
canola oil, divided
1 1/2 cups
vertically sliced onion
1 tablespoon
minced peeled fresh ginger
1 tablespoon
minced garlic
1 teaspoon
Madras curry powder
3
small dried hot red chiles, broken in half
1/3 cup
chopped fresh cilantro
1/4 cup
dry-roasted salted cashews, chopped
3 cups
hot cooked short-grain rice
Preparation
1. To prepare sauce, combine the first 5 ingredients; set aside.
2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
3. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.
4. Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.
September 2008
