Chinese Curry Chicken

Instructions

Step 1: Heat vegetable oil in a large pan or wok over medium heat. Add the chicken pieces and cook until lightly browned. Remove and set aside. /n
Step 2: In the same pan, sauté the diced onion until soft, then add garlic and ginger and cook until fragrant. /n
Step 3: Stir in curry powder and turmeric, cooking for about 1 minute to release the flavors. /n
Step 4: Return the chicken to the pan and pour in the chicken broth, coconut milk, and soy sauce. Stir to combine. /n
Step 5: Add the diced potato and carrot, bring to a simmer, and cook for 15–20 minutes until the vegetables are tender. /n
Step 6: Add broccoli florets and cook for another 3–5 minutes until just tender. /n
Step 7: In a small bowl, mix cornstarch and water, then stir into the curry to thicken the sauce. /n
Step 8: Simmer for a few minutes until the sauce reaches your desired consistency. Garnish with green onions and serve over rice.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in the microwave, adding a splash of broth or water if needed. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.