I inherited this old school, bright red wok from my grandma a few years ago and I have recently discovered the beauty of this appliance. I was trying out this recipe I found on allrecipes.com. I put my turban on and cooked a chicken, coconut curry tomato concoction that was soooo easy and soooo good. I think it was the magic of my wok! I have to share this recipe because I love it so much....
2 lbs boneless skinless chicken breasts, cut into chunks 1 t. salt and pepper 1 1/2 T. vegetable oil (I used olive oil) 2 T. curry powder 1/2 onion thinly sliced (I love white onions) 2 cloves garlic, crushed 1 (14.5 oz) can stewed diced tomatoes 1 (8 oz.) can tomato sauce 3 T. sugar
1. Season chicken pieces with salt and pepper. 2. Heat oil and curry powder in a large skillet (or a bright red wok!) over medium heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes or until chicken is no longer pink in center. 3. Pour coconut milk, tomatoes, tomato sauce, and sugar in, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
There you go. I served this with brown rice and pored the curried coconut chicken over it, yummy!