Chinese Chicken Curry

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  5 ¹³⁄₁₆ thigh, bone and skin removed or 400g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  2 tsp or 11g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Dried peaches

  Sulfured, stewed, without added sugar

  1 cup or 258g

• Salt

  Table

  1 dash or 0.4g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. In a medium bowl mix the soy sauce with corn starch, then add chicken pieces and set aside until needed.
2. Prepare the vegetables by chopping up the onion, peeling and grating ginger, peeling and cutting the potatoes and mincing the garlic.
3. Heat 1 tablespoon of vegetable oil in a deep frying pan or a wok and add the chopped onions and ginger. Cook over medium heat for 5 minutes, then add minced garlic and cook for a few seconds. Make sure not to burn the garlic.
4. Then add the curry powder, turmeric and the 5 spice powder, mix briefly until you can smell the aromatics. Add the chicken together with the marinade and cook it for a few minutes, so the chicken is sealed but not cooked all the way through. Add the chicken stock and deglaze the pan by scraping up the bits stuck to the bottom of it with a wooden spatula. Then add potatoes and bring everything to a boil, lower the heat and let it simmer uncovered for 15 minutes.
5. Then add sliced red pepper and sugar snap peas and cook for 5 minutes longer. At the end, taste and add a pinch of salt if necessary. Serve over steamed white or brown rice, sprinkled with some fresh chopped cilantro and green onions.
6. Recipe by: Julia Frey of Vikalinka (source: https://vikalinka.com/chinese-chicken-curry/)

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