Chicken Curry Soup with coconut milk

Canned coconut milk is readily available in Oriental mar­kets and well-stocked supermarkets.

Assemble these supplies:

• 1 chicken breast half (about 1/2 pound) Small onion
• 1 tablespoon peanut or vegetable oil 1 teaspoon cornstarch
• 1 teaspoon curry powder, approximately 1/2 teaspoon salt
• 1 cup canned unsweetened coconut milk

Steps in preparation:

1. In medium-size saucepan, bring chicken breast half and 11/2 cups water to a boil over high heat. Cover, reduce heat to low, and cook until chicken is fork tender and flesh is white throughout, about 15 minutes.
2. Meanwhile, peel onion and chop enough to measure 1/2 cup.
3. Drain chicken, reserving stock; wipe out pan with pa­per towels. Remove skin and bone from chicken, cut meat into 1/2-inch cubes, place on plate, and cover with foil to keep warm.
4. In dry saucepan, heat oil over medium heat. Add onion and cook, stirring frequently, 4 to 5 minutes, or until soft.
5. Add cornstarch, 1 teaspoon curry powder or slightly more, if desired, and salt; cook 1 minute, stirring until blended.
6. Add coconut milk and 1 cup reserved chicken stock to pan, and cook soup over medium heat, stirring until slightly thickened, 3 to 4 minutes.
7. Add cubed chicken to soup, stir, and heat through, about 1 minute.
8. Divide soup among 4 bowls and serve immediately.