Curried sautéed chicken chunks with coconut milk from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 261) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • ashallen on August 19, 2021

    Pleasant, easy dish. Flavors were less intense than I prefer but that was partly my doing since I chose to use a curry powder that was past its prime (I doubled the quantity called for in the recipe but that still wasn't enough!). The dish is pretty simple so there aren't a lot of places for a weak ingredient to hide. Relatively saucy so it went well with rice. Since it's an easy dish, I might try making it again when I have a fresh curry powder I like on hand. Cooked well in a (well-seasoned) carbon steel-wok rather than the nonstick pan suggested in the recipe.

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