My husband is Chinese and this chicken curry 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.
Ingredients
- 1 tablespoon yellow curry paste
- 0.5 cups chicken broth , divided
- 1 teaspoon white sugar
- 1.5 teaspoons curry powder
- 0.5 teaspoons salt
- 4.5 teaspoons light soy sauce
- 1 can coconut milk , 5.6 ounce
- 1 tablespoon canola oil
- 3 skinless , boneless chicken breast halves, sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 onion , sliced
- 2 potatoess - peeled , halved, and sliced
Instructions
-
1
In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve 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; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.
Nutrition Facts
Per serving
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