1 pound skinless chicken breasts
1 potato
1 onion
1 tablespoon oil
1 slice fresh ginger, minced
1 clove garlic, minced
1 stalk green onion, minced
2 tablespoons curry powder
Sauce
3/4 cup water or chicken broth
1 teaspoon sugar
salt and pepper, to taste
3/4 tablespoon cornstarch, to thicken as needed
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.
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