This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.
Curry Chicken With Potatoes
- 1 lb boneless skinless chicken breast
- 1 egg white
- 3 tbsp soy sauce, divided
- 2 medium potatoes
- 1" knob of fresh ginger (1 tbsp or .25 oz)
- 5 tbsp vegetable oil
- 1½ cup water
- 3 squares Golden Curry Sauce Mix
- 1 green onion, sliced
- Cut chicken into 1” cubes.
- Place chicken in a bowl and add the egg white and 2 tbsp soy sauce. Mix thoroughly, massaging the ingredients with your hands.
- Peel potatoes and cut into 1” cubes. Mince ginger.
- Pour oil into a heavy skillet or wok and heat over high heat. Add ginger and saute until fragrant, 1-2 minutes.
- Place the chicken in the pan and brown it. Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
- Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.
- Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally. Remove cover and allow the broth to thicken.
- Add green onions. Serve with rice, if desired.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
- Hack: Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
- Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Did you know? Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.
Suggestion: Serve this dish with some easy-to-make vegetable rice!
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