Name: Adriel's Chinese Curry Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Yellow curry paste - 1 tablespoon; Chicken broth, divided - ½ cup; White sugar - 1 teaspoon; Curry powder - 1 ½ teaspoons; Salt - ½ teaspoon; Light soy sauce - 4 ½ teaspoons; Coconut milk - 1 (5.6 ounce) can; Canola oil - 1 tablespoon; Skinless, boneless chicken breast halves, sliced - 3; Minced garlic - 2 teaspoons; Minced fresh ginger - 1 teaspoon; Onion, sliced - 1; Potatoes - peeled, halved, and sliced - 2

Ingredients for - Adriel's Chinese Curry Chicken

1. Yellow curry paste 1 tablespoon

2. Chicken broth, divided ½ cup

3. White sugar 1 teaspoon

4. Curry powder 1 ½ teaspoons

5. Salt ½ teaspoon

6. Light soy sauce 4 ½ teaspoons

7. Coconut milk 1 (5.6 ounce) can

8. Canola oil 1 tablespoon

9. Skinless, boneless chicken breast halves, sliced 3

10. Minced garlic 2 teaspoons

11. Minced fresh ginger 1 teaspoon

12. Onion, sliced 1

13. Potatoes - peeled, halved, and sliced 2

How to cook deliciously - Adriel's Chinese Curry Chicken

1 . Stage

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 . Stage

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.