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.
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- 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
- 1Put on rice to cook.
- 2Prepare garlic, ginger, onion, chicken, potatoes, and carrots and have ready for cooking.
- 3Heat 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.
- 4Add garlic and ginger to the wok, and toss briefly until fragrant.
- 5Add onion and curry powder, and toss to thoroughly coat onion.
- 6Add diced chicken, and stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through).
- 7Add potatoes, carrot, and salt, and stir to thoroughly coat vegetables.
- 8Add 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.
- 9Some people like to throw in some frozen peas at this point and heat them for about 3 minutes.
- 10Thicken sauce with cornstarch/water mixture.
- 11Serve over rice.
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Nutritional Facts for Gali Ji Huifan (Chinese Chicken Curry on Rice)
Serving Size: 1 (564 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 407.4
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 5.7 g
- Cholesterol 76.2 mg
- Sodium 1410.3 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 2.0 g
- Sugars 4.3 g
- Protein 27.8 g
The following items or measurements are not included: