- 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
- 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.
04/13/2018
recipepes.com
Adriel's Chinese Curry Chicken, recipe
PT15M
PT1H
5
455 calories
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