- Heat a large wide frying pan over medium-high. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 min. Sprinkle chicken with salt, then add to pan. Stir until coated.
- Add coconut milk, carrots and potatoes and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 min. Remove lid and continue boiling until liquid is slightly thickened, about 5 more min. Stir in peas and cilantro and cook for 1 more min. Serve with rice.
Crispy, fruity white
The coconut milk and spices of Hong Kong Chicken Curry call out for an intensely aromatic, off-dry white. This exotic Californian over-delivers with orange blossom and sweet peach jam chased by a clean, fresh finish. Serve ice-cold.
Ironstone Obsession Symphony, California, $17.