3chicken breasts, boneless skinless, or 5 to 6 boneless chicken thighs
1tablespooncurry powder, or curry paste
2teaspoonslemon zest, grated
1 1/2teaspoonsground coriander
1/4teaspoonchili paste, or hot pepper sauce
1 1/2cupscoconut milk
1/4cupcoriander, chopped fresh
Cut the chicken into bite-size chunks. In large heavy saucepan, heat 2 teaspoons of the oil over medium-high heat. Cook the chicken, stirring often, for 2 minutes to brown slightly. Transfer to a plate.
Add the remaining oil to the pan and reduce the heat to medium. Add the curry powder or paste, garlic, lime zest, coriander, cumin, sugar, salt, chili paste and pepper. Cook, stirring, for 1 minute. Add the mushrooms, carrots, onion and lime juice. Cook for 10 minutes or until mushrooms turn golden and no liquid remains.
Pour in the coconut milk and cooked chicken. Bring the mixture to a boil. Cook for 5 minutes. Reduce the heat to medium. Stir in the peas. Cook for a few minutes to heat the peas and tomatoes. Add the fresh coriander and cook for 1 more minute.