Curry Potato Chicken

Name: Curry Potato Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 300 g chicken breast (washed and cut into pieces); 100 g potato (peeled, washed, cut into small pieces, boiled until tender); 100 g carrot (peeled, washed, cut into small pieces, boiled until tender); 1 scallion (washed and minced); 1 ginger (washed and sliced); 30 g cooking oil; 1 tsp soy sauce; 1 tsp cooking wine; 1 tbsp curry powder; 1 tsp fine salt; cornstarch (for thickening), to taste

Simmer chicken pieces with potato and carrot until tender and well-flavored, then season with curry powder for a rich, aromatic dish.

55 min

Easy

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Ingredients

chicken breast (washed and cut into pieces) 300 g

potato (peeled, washed, cut into small pieces, boiled until tender) 100 g

carrot (peeled, washed, cut into small pieces, boiled until tender) 100 g

scallion (washed and minced) 1

ginger (washed and sliced) 1

cooking oil 30 g

soy sauce 1 tsp

cooking wine 1 tsp

curry powder 1 tbsp

fine salt 1 tsp

cornstarch (for thickening) to taste

Instructions

Marinate the Chicken

Rinse the chicken breast and cut into bite-sized pieces. Wash the scallion and mince it. Place both in a bowl, add the soy sauce and cooking wine, mix well, and marinate for 15 minutes. Wash the ginger and slice it.

Cook the Vegetables

Peel and rinse the potatoes and carrots, cut into small cubes, place them in boiling water, cook until tender, then remove and drain.

Stew and Thicken

Heat the cooking oil, sauté the ginger slices until fragrant, add the chicken pieces and stir-fry evenly. Add the carrots, potatoes, and an appropriate amount of water along with the salt. Bring to a boil over high heat, then reduce to low and simmer until the chicken absorbs the flavors. Finally, stir in the curry powder and a cornstarch slurry to thicken the sauce.