Miette Culinary 109 MacDougal Street

CHICKEN COCONUT CURRY
(Makes 4 servings)

Ingredients
1 pound small red potatoes halved and quartered
1 teaspoon coarse salt
1 ½ pounds boneless, skinless chicken breasts sliced into ¾ inch strips
3 tablespoons vegetable oil
1 cup frozen peas
6 garlic cloves minced
¼ teaspoon red pepper flakes
¾ cup canned coconut milk
1 tablespoon tomato paste
1 tablespoon curry powder

Procedure
1. In a medium sauce pan boil potatoes with salted water, reduce heat and simmer for 10 minutes. Drain when potatoes are tender.
2. In a large bowl toss sliced chicken with curry powder and 1 teaspoon salt.
3. Heat 1 teaspoon oil in skillet and cook the chicken until brown, about 5-6 minutes. Transfer to a plate.
4. In same skillet use 2 tablespoons remaining oil, garlic and pepper flakes. Cook for 1 minute.
5. In small bowl whisk together coconut milk, tomato paste and ¼ cup water. Pour into pan, add peas and stir until liquid just begins to simmer.

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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