Adriel's Chinese Curry Chicken
Need a gluten free and dairy free main course? Adriel's Chinese Curry Chicken could be an outstanding recipe to try. One portion of this dish contains around 23g of protein, 16g of fat, and a total of 310 calories. For $1.49 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 48 people were glad they tried this recipe. It is a rather inexpensive recipe for fans of Chinese food. If you have salt, garlic, skinless boneless chicken breast halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Chinese Curry Chicken, Slow Cooker Chinese Curry Chicken, and Ga Lei Se Dik (Chinese Beefsteak in Curry Sauce).
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
1/2 cup chicken broth, divided
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons minced garlic
4 1/2 teaspoons light soy sauce
1 onion, sliced
2 potatoes - peeled, halved, and sliced
1/2 teaspoon salt
3 skinless, boneless chicken breast halves, sliced
1 teaspoon white sugar
1 tablespoon yellow curry paste
Equipment:
whisk
bowl
frying pan
wok
Cooking instruction summary:
In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Kitchen-Friendly View
Step by step:
1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil.
3. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Nutrition Information:
covered percent of daily need
