Ingredients for Adriel’s Chinese Curry Chicken recipe
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
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.
