Adriel's Chinese Curry Chicken

Submitted by ElizabethKnicely

"BlondeCook says, "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!" From allrecipes.com."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

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 5/8 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 boneless skinless 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. Serve over cooked jasmine rice.