"Midtown" chicken curry

"Midtown" Chicken Curry*

2-3 large chicken breasts, cut into large chunks 

salt and pepper

olive oil 

1 red onion, thinly sliced 

3 garlic cloves, thinly sliced

1 2-inch piece of fresh ginger, peeled and finely chopped.  The fresh ginger in Japan is amazing. 

1 tsp cumin

1/2 tsp ground cinnamon

1/2 tsp red-pepper flakes (or use Cholula) 

1 14 ounce diced tomatoes (or diced) (we use a small 360 gram or so, box of crushed tomatoes - could use a box and a half) 

1 can (13 ounce) coconut milk (about equal amounts of coconut milk and tomatoes- very flexible) 

For serving: 

chopped cilantro

lime wedges, for serving 

1.  In deep skillet, brown chicken on both sides in olive oil.  Give it some time - maybe 4 min per side.   Transfer to a plate and set aside. 

2.  Lower heat to medium low, add onion and cook til softened, 4 min or so.  Add the spices, garlic, etc. and stir.  Yum.  Season with salt. 

3.  Add the tomatoes and the coconut milk, stir.  Scrape up bottom of skillet.  Nestle the chicken pieces back into the skillet.  Simmer gently til chicken is cooked through, (maybe 15 minutes? depends on the size of the chicken), and the sauce has thickened somewhat.  Season with salt and pepper.  Serve with cilantro and squeeze of lime over basmati rice. 

YUM. 

Adapted from One-Pot Braised Chicken with Coconut Milk, Tomato and Ginger by Colu Henry in NYT Cooking.  He uses bone-in skin-on chicken thighs - we use breast (cheaper in Japan and healthier).  Serve over basmati rice.