Adriel's Chinese Curry Chicken |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy! Ingredients:
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 |
Directions:
1. 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.
2. 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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