Chinese Curry Chicken

3/4 - 1 pound chicken breasts, boneless, skinless,
cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste
(traditional Indian yellow curry paste is best or 1 1/2 - 2 tablespoons curry powder)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional

Heat a wok or deep-sided frying pan over medium-high heat.
Add 2 tablespoons oil to the heated wok.

When the oil is hot, add the onion. 
Stir-fry until the onion is softened and translucent. 

Add the curry paste and stir-fry until fragrant.
(If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes.
Stir for a minute and add the chicken broth, sugar, salt, and pepper.

Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
Taste the curried chicken and adjust the seasoning if desired.

Sprinkle the ground coriander over top.


Courtesy: Chef Rhonda Parkinson