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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons oil |
1 medium onion, chopped |
2 tomatoes, chopped |
2 tablespoons curry powder |
2 tablespoons soy sauce |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
1 teaspoon ground turmeric |
1 teaspoon chili powder |
1/2 pound boiling potatoes, cut into 1-inch cubes |
1 cup canned chicken broth |
1 tablespoon dry white wine |
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces |
salt and pepper |
Directions:
1. Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.
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