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Wok Curry Chicken Recipe

Ingredients

1/2 teaspoon rice bran oil
 
1 3 1/2 pound chicken, cut up
 
1 cup, thinly sliced shallots
 
3 tablespoons curry powder
 
1/2 cup canned unsweetened coconut milk
 
3/4 cup homemade chicken broth
 
2 potatoes, peeled and cut into quarter inch thick slices
 
1 green bell pepper, cut into quarter inch wide strips
 
1 teaspoon sea salt
 
1/4 teaspoon ground pepper

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Directions

Wok Curry Chicken Recipe

adapted from the cookbook The Breath of a Wok by award winning Grace Young and Alan Richardson

Directions

1. Heat a wok over high heat.

2. Add the oil and spread spread it about on the wok surface

3. Add the chicken pieces, skin side down, spreading them in the wok.

4. Cook undisturbed 3 to 4 minutes allowing the skin to brown

5. Turn the chicken over and pan fry 3 to 4 minutes longer or until the chicken is browned, but not cooked through.

6. Removed to a bowl or plate leaving any oil or drippings

7. Add the shallots to the wok and cook for 2 to 3 minutes until just softened

8. Add the curry powder and cook stirring 30 seconds until fragrant

9. Return the chicken to the wok and stir until well combined with the shallots and curry.

10. Add the coconut milk and broth bring to a boil over high heat.

11. Add the potatoes, bell pepper, sea salt, and pepper, and stir to combine.

12. Cover, reduce the heat and let simmer for 15 minutes.

13. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.


Serve over rice