Chinese Chicken Curry

This is a quick and easy recipe with a Chinese flair and leftovers for lunches.

chickenOlive oil
1 medium onion, chopped
2 tomatoes chopped or 1 can diced tomatoes

2 tbsps curry powder
2 tbsps soy sauce
2 tsps minced peeled fresh ginger
2 garlic cloves, minced
1 tsp ground turmeric
1 tsp chili powder

1/2 pound small boiling potatoes, cut into 1-inch cubes
1 cup water (*note - if using juicy canned tomatoes add less water)
1 tbsp dry white wine
2 lbs boneless skinless chicken breasts, cut into 2-inch pieces

Saute' onions with olive oil in a wok or large skillet over medium-high heat until cooked. Then add the tomatoes and all 6 spices. Stir for about 4 minutes to mix the spices well. Then add potatoes, broth and wine. Stir in, cover and simmer for 10 minutes. Add the chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes.

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