duckie ®

Curry Chicken with Rice

Serve 4 to 6

Ingredients:
1 lb skinless chicken breasts
1 potato
1 onion
1 slice 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
about 3/4 tablespoon cornstarch to thicken


Directions:
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.
Variations
Traditionally, the dish is made with a whole cut up chicken,
with the bones left in.

Nutritional Breakdown per serving (based on 4 servings, with
chicken broth): 285 calories (kcal); 16 g Total Fat (24
percent calories from fat); 23 g Protein; 13 g Carbohydrate;
53 mg Cholesterol; 341 mg Sodium; 2g Fiber. Note: Using
chicken broth instead of water in the sauce makes little
difference to the calorie count, but it does raise the sodium
level by nearly 150 mg.

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