Follow these steps for perfect results
cooked rice
cooked
garlic clove
smashed and sliced
ginger
sliced
onion
1/2-inch dice
chicken breast
1/2-inch dice
potatoes
1/2 inch dice (optional)
carrot
1/2 inch dice (optional)
peanut oil
or canola oil
curry powder
salt
chicken stock
or water
cornstarch
in
water
Cook rice.
Prepare garlic, ginger, onion, chicken, potatoes, and carrots.
Heat wok over high heat.
Add oil and swirl to coat.
Add garlic and ginger and toss until fragrant.
Add onion and curry powder; toss to coat.
Add diced chicken and stir-fry until coated and cooked on the outside.
Add potatoes, carrot, and salt; stir to coat.
Add chicken stock or water to almost cover; bring to a boil.
Reduce heat and simmer until meat and vegetables are cooked through (10-15 minutes).
Add frozen peas (optional) and heat for about 3 minutes.
Thicken sauce with cornstarch/water mixture.
Serve over rice.
Expert advice for the best results
Adjust curry powder to taste.
Add a splash of coconut milk for extra creaminess.
Serve with a side of naan bread.
Everything you need to know before you start
15 minutes
The curry can be made ahead of time and reheated.
Serve hot over rice in a bowl. Garnish with chopped cilantro or green onions.
Serve with steamed rice.
Serve with naan bread or roti.
Garnish with fresh cilantro.
A slightly sweet Riesling will complement the spice.
Discover the story behind this recipe
Reflects Chinese adaptations of curry dishes.
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