Curry Chicken With Rice

Chop the chicken into 1 1/2 inch pieces. Cut the potato and onion into pieces about the same size as the chicken.

Heat wok and add oil. Stir-fry the onion, ginger, garlic, green onion, and curry powder. Stir-fry until the curry odor is strong (about 2 minutes).

Add the chicken and potato and stir-fry for about 5 minutes to coat the chicken with the curry. 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.

Use a slotted spoon to remove the chicken, potato, and onion. Check the sauce and adjust seasoning as required. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Check the sauce and adjust seasoning as required.

Serve hot over rice.