Curry Chicken

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I like spooning this dish over basmati rice or orzo.


  • 6 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
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  • 2 tomatoes, chopped
  • 2 Tbsp. curry powder
  • 2 Tbsp. soy sauce
  • 3/4 tsp. ground ginger
  • 2 tsp. minced garlic
  • 1 tsp. ground turmeric
  • 1 tsp. chili powder
  • 1/2 lb. potatoes, cut into 1-inch cubes
  • 1 cup chicken broth
  • 1 Tbsp. white cooking wine
  • 2 lb. boneless skinless chicken thighs and/or breast halves, cut into 2 inch pieces
  • Salt and pepper to taste


Heat the oil in a wok or large skillet over medium-high heat. Add onion and stir fry until translucent, about 5 minutes. Add tomatoes, curry, soy sauce, ginger, garlic, turmeric and chili powder and stir 4 minutes.

Stir in the potatoes, broth and wine, cover, and simmer 10 minutes.

Add chicken, cover and cook until potatoes are tender and chicken is cooked, about 10 minutes.

Season with salt and pepper and serve.

By Deeli from Richland, WA


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