Chinese Curry Chicken
This Chinese Curry Chicken recipe is easy to make and gives you a healthy, tasty meal for the whole family. A really quick takeout-style Chicken Curry, served over lots of steamed rice.
6 tablespoons oil
1 medium onion, sliced
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1/2 pound carrots, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper
Step 1: Cut up chicken, potatoes, carrots, tomatoes and onions.
Step 2: Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add in potato and carrot, stir fry for 5 minutes. Take out and set aside. In the same pot, add onion and stir-fry for about 1 minutes. Add chicken pieces and stir 4 minutes. Add in tomatoes and the potato and carrot set aside earlier. Add broth and wine and the rest of the ingredients. Cover and simmer 20 minutes. Cook until potatoes are tender and chicken is cooked through. Season to taste with salt and freshly ground pepper.
Serve over white rice.