Adriel's Chinese Curry Chicken

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 241 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon white sugar
• 2 teaspoons minced garlic
• 1 onion, sliced
• 1 ½ teaspoons curry powder
• 1 tablespoon canola oil
• 1 teaspoon minced fresh ginger
• ½ cup chicken broth, divided
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon yellow curry paste
• 4 ½ teaspoons light soy sauce
• 3 skinless, boneless chicken breast halves, sliced
• 2 potatoes - peeled, halved, and sliced

Recipe Instructions

Step 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.

Step 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.