Curry-scented Chicken Breast Recipe

What makes the flavor of this recipe distinctive is the curry added. Curry-scented chicken breast is wonderful served over rice, and can be made as hot or mild as you wish.

Wok, bowl, plate.

4 chicken breasts, chopped into chunks, about 1-inch

3 tbsps.curry powder

2 potatoes, peeled

1 carrot, peeled

1/2 onion, peeled, sliced crosswise into thin slices

1/2 cup milk

5 slices ginger

1 tbsp.icing sugar

1 tsp.salt, or to taste

2 tbsps.Chinese rice wine, or dry sherry

2 tbsps.light soy sauce

2 tbsps.vegetable oil

1. Add chicken breast chunks into a big mixing bowl, stir in 2 tbsps.Chinese rice wine, 2 tbsps.light soy sauce and 5 ginger slices, combine to mix well and let them marinate for 30 minutes (P1).

P1

2. Cut the potato and carrot into cubes according to P2.

P2

3. Add 2 tbsps.vegetable oil to a wok over medium heat, swirl to coat surface, when the oil is hot, saute onion slices until tender, then add chicken breast chunks and cook just until color turns white (P3).

P3

4. Add the potato and carrot cubes back into the wok, pour into enough water to cover them (P4).

P4

5. Stir in 3 tbsps.curry powder and mix well, cover and let cook over high heat for 5 minutes, then lower the heat to medium and stew for another 15 minutes, or until the water is nearly absorbed (P5).

P5

6. Add 1/2 cup milk, 2 tbsps.icing sugar, taste and sesaon with salt as needed, cook over low heat for another 5 minutes.

7. When cooked, ladle into warmed bowls and serve (P6).

P6