1 ½poundsboneless skinless chicken breasts or tenders
1 ½teaspoonsMadras curry powder
1small to medium yellow onion
2Roma tomatoeseach cut into 6 to 8 wedges
Handful of cilantro sprigscoarsely chopped, for garnish
1lime or lemoncut into wedges for garnish
Slice the chicken into ½-inch wide strips. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate overnight.
Halve and peel the onion. Slice half the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted). Serve with the cilantro on top and lime wedges alongside.
If you prefer dark meat, you can swap out the chicken breasts/tenders for boneless, skinless chicken thighs.
The recipe calls for Madras curry powder, which is a specific version of the versatile spice mixture that is curry powder. If you don't have Madras curry powder, use another kind and it will still taste delicious.