How can I cook an authentic chinese chicken curry?
Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 tablespoon curry powder if needed. For extra flavor, try cooking the rice in chicken broth or coconut milk. Serves 4 INGREDIENTS: 1 pound chicken breasts, boneless, skinless 2 potatoes 1 red onion 2 tablespoons oil for stir-frying 2 tablespoons curry paste (traditional Indian yellow curry paste is best) 3/4 cup chicken broth 1 teaspoon granulated sugar Salt and pepper, to taste 1 cup long-grained rice 1/2 teaspoon ground coriander, or to taste PREPARATION: Chop the chicken into 1 1/2 inch pieces. Peel the potates and red onion. Cut into pieces approximately the same size as the chicken. Heat the wok over medium-high to 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 curry paste and stir-fry until fragrant (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes so that the ch
