Recipes From China #322
with
Chyou
Curry Chicken
INGREDIENTS
one tablespoon yellow curry paste
half cup chicken broth, divided
one teaspoon white sugar
one and half teaspoons curry powder
half teaspoon salt
four and half teaspoons light soy sauce
one (5.6 ounce) can coconut milk
one tablespoon canola oil
three skinless, boneless chicken breast halves, sliced
two teaspoons minced garlic
one teaspoon minced fresh ginger
one onion, sliced
two potatoes
PROCESS
In a bowl, mash the yellow curry paste with about two tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Keep aside.
Heat a wok or large skillet over high fire for about thirty seconds; add in the oil. Let the oil heat till shimmering, about thirty more seconds. Mix the chicken, garlic, and ginger into the hot oil; cook and stir till the chicken has begun to brown and the garlic and ginger are fragrant, about two minutes. Mix 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 flame, and cover the wok. Simmer till the chicken is cooked through and the potatoes are tender, twenty to twenty five minutes.
Hope you enjoyed it!
