Adriel's Chinese Curry Chicken

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. 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. 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.