INGREDIENTS

  • 1 tablespoon cooking oil
  • 1 onion , chopped
  • 2 garlic cloves , minced
  • 1 teaspoon fresh ginger , chopped
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup low sodium chicken broth
  • 1/2 cup canned unsweetened coconut milk or heavy cream
  • 1/2 lb boiling potatoes , peeled and cut into 1/2-inch pieces (about 2)
  • 1 1/3 lbs boneless skinless chicken breasts , cut into 12-inch pieces (about 4)
  • 1/2 cup peanuts , chopped
  • 1/2 lb plum tomatoes , cut into wedges (about 4)
  • 3 tablespoons cilantro , chopped

DIRECTIONS

  1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
  2. 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
  3. Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
  4. Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won’t get pushed around–a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand–is a good match.