By: Syeda Abida Qamar
My husband is Chinese and this is one of our favorite dishes. And said my late father in law, which used to be a Chinese chef, I have a copy of this was better than him! Yellow curry paste can be found in the Asian market. You may have to add a little more or less curry paste, depending on your taste. Included a more moderate amount in this recipe. I suggest serving this cooked jasmine rice. Has a bit of heat, and perhaps it does not work on young children. Enjoy.
- 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
- 1 Tablespoon yellow curry paste
- 1/2 Cup chicken broth, divided
- 1 Teaspoon white sugar
- 1 1/2Teaspoons curry powder
- 1/2 Teaspoon salt
- 4 1/2 Teaspoons light soy sauce
- 1 (5.6 ounce) can coconut milk
- In a bowl, paste, yellow curry paste with about 2 tablespoons of chicken broth to help solve the paste; the remaining chicken broth, sugar, and whisk curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a frying pan or large skillet over high heat for 30 seconds, pour in the oil. Allow oil to heat up again, shimmering around 30. Move the chicken, garlic, and ginger in hot oil; Cook and stir until chicken Brown began, garlic, ginger and fragrant, about 2 minutes. Stir in the onions and potatoes, and mix all ingredients in hot oil, and pour mixture into the sauce. Offer sauce to a boil, reduce heat, cover the pan. Simmer until chicken is cooked through and potatoes tender, 20 to 25 minutes.