adriel's chinese curry chicken

Ingredients

• Servings: 4
• 1 tablespoon yellow curry paste
• 1/2 cup chicken broth, divided
• 1 teaspoon white sugar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 4 1/2 teaspoons light soy sauce
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves, sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 onion, sliced
• 2 potatoes - peeled, halved, and sliced

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• in a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. set aside.
• heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. let the oil heat until shimmering, about 30 more seconds. stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. bring the sauce to a boil, reduce heat, and cover the wok. simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.