Prep 40 mins
Cook 0 mins
When we went out for fast food near my husband's office, this dish was always our kids' pick, and they've asked me to make it for them. The restaurant never used very much curry powder, producing a very mild sauce.
- cooked rice
- 1 -2 garlic clove, smashed and slice
- 2 slices ginger
- 1 onion, 1/2-inch dice
- 1⁄2 lb chicken breast, 1/2-inch dice
- 2 medium potatoes, 1/2 inch dice (optional)
- 1 medium carrot, 1/2 inch dice (optional)
- 2 -4 tablespoons peanut oil or 2 -4 tablespoons canola oil
- 1 -3 tablespoon curry powder
- 1 teaspoon salt
- 1 -2 cup chicken stock or 1 -2 cup water
- 1 -2 tablespoon cornstarch, in
- 1 -2 tablespoon water
- Put on rice to cook.
- Prepare garlic, ginger, onion, chicken, potatoes, and carrots and have ready for cooking.
- Heat empty wok over high heat until you can see the heat rising off the surface. Add oil and swirl to coat wok and heat oil thoroughly.
- Add garlic and ginger to the wok, and toss briefly until fragrant.
- Add onion and curry powder, and toss to thoroughly coat onion.
- Add diced chicken, and stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through).
- Add potatoes, carrot, and salt, and stir to thoroughly coat vegetables.
- Add chicken stock or water to almost cover, bring to a boil, reduce heat, and simmer until meat, potatoes, and carrots are cooked through, 10-15 minutes.
- Some people like to throw in some frozen peas at this point and heat them for about 3 minutes.
- Thicken sauce with cornstarch/water mixture.
- Serve over rice.