Chinese Chicken Curry

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 4 scallions, finely chopped
• 2 garlic cloves, minced
• 1 fresh red hot chile pepper, minced
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon Madras curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• One 13 1/2-ounce can coconut milk, well shaken
• 1 cup frozen peas, defrosted
• 1/2 cup bamboo shoots
• 2 tablespoons coarsely chopped cilantro leaves
• Steamed white rice, for serving

1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated.
2. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat.
4. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
5. Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute.
6. Stir in the coconut milk and bring to a boil.
7. Reduce the heat to moderately low and simmer for 10 minutes.
8. Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat.
9. Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
10. Carefully pour the curry sauce over the chicken and bring it to a simmer.
11. When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes.
12. Stir in the chopped cilantro.
13. Serve the chicken curry over steamed white rice.

chicken breasts, soy sauce, cornstarch, vegetable oil, scallions, garlic, fresh red, fresh ginger, curry powder, ground cumin, ground coriander, turmeric, coconut milk, frozen peas, bamboo shoots, cilantro, white rice

Taken from www.foodandwine.com/recipes/chinese-chicken-curry (may not work)