Curry Chicken Over Rice
Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes, and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 – 2 tablespoons curry powder if needed.
3/4 – 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
2 carrots, washed, drained, cut in chunks
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 tablespoon cooking wine
1 tablespoon cornstarch
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Step 1: Wash chicken. cut into chunks. Add cooking wine and cornstarch. Mix well. Set aside for 15 mins.
Step 2: Peel and wash potato, carrots, and onion. Cut into chunks.
Step 3: Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the chicken and stir-fry for about 5 minutes so that the chicken is browned.
Step 4: Add the carrots and potatoes. Stir for a minute sugar, salt, and pepper. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
Step 5: Add the chicken broth. Cover and simmer over low heat for about 15 – 20 minutes, making sure the chicken is cooked.
Taste the curried chicken and adjust the seasoning if desired. Best serve over rice.