food recipes

Adriel s Chinese Curry Chicken



Nutrition : 301 calories,
4 stars - based on 70 reviews
Yield : 4 servings

Ingredients

  • 1 tablespoon yellow curry paste
  • ½ cup chicken broth, divided
  • 1 teaspoon white sugar
  • 1 ½ teaspoons curry powder
  • ½ teaspoon salt
  • 4 ½ 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

Directions

  • 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.

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