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CHINESE CURRY CHICKEN

CHINESE CURRY CHICKEN


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Reference:

Bon Appétit, June 1990 Susan Bishop-Sauter: Medfield, Massachusetts

Prep:

Active time: 15 min Start to finish: 15 min

Servings:

Serves 4.

Submitted by:

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Ingredients

6
tbsp oil
1
medium onion, chopped
2
tomatoes, chopped
2
tbsp curry powder
2
tbsp soy sauce
2
tsp minced peeled fresh ginger
2
garlic cloves, minced
1
tsp ground turmeric
1
tsp chili powder
1/2
pound boiling potatoes, cut into 1-inch cubes
1
cup canned chicken broth
1
tbsp dry white wine
2
pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper

Directions

1.
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about
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2.
10 minutes. Season to taste with salt and freshly ground pepper.
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