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Adriel's Creamy Chinese Curry Chicken

4.6
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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Chinese
Adriel's Creamy Chinese Curry Chicken
Ingredients
  • 1 tablespoon yellow curry paste
  • 1/2 cup chicken broth, divided
  • 1 teaspoon white sugar
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons light soy sauce
  • 1 (5.6 ounce) can coconut milk
  • 1 tablespoon canola oil
  • 3 skinless, boneless chicken breast halves, sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 onion, sliced
  • 2 potatoes - peeled, halved, and sliced
Instructions
1
Combine the yellow curry paste with approximately two tablespoons of chicken broth in a bowl, allowing it to blend smoothly; whisk the remaining chicken broth into the mixture along with sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside momentarily.
2
Heat a large wok or skillet over high heat for roughly thirty seconds; add oil and allow it to warm up until it starts to shimmer, approximately another thirty seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken begins to brown and the garlic and ginger become fragrant, roughly two minutes. Introduce the onion and potatoes into the mixture; toss everything well and pour in the sauce mixture. Bring the contents to a boil, then decrease the heat and cover the wok; let it simmer until the chicken is fully cooked through and the potatoes are tender, spanning a period of 20 to 25 minutes.