One-Wok Curry Chicken
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Vegetable Oil1 cup
Shallot (thinly sliced)3 tbsps
Yellow Curry Paste3 cup
Chicken Broth1 tsp
Salt1 tsp
Ground White PepperDirections:
1
(With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke
2
) 3
3
Return the chicken to the wok and stir until well combined with shallots
4
Add the coconut milk and broth and bring to a boil over high heat, uncovered
5
Add the potatoes, bell pepper, salt, and pepper and stir to combine
6
Cover, reduce the heat to medium-low, and simmer 15 minutes
7
Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender
8
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
9
Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok
10
Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns
11
Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through
12
Remove to a plate, leaving the pan drippings
13
Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened
14
Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant
15
(With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke
16
) 3
17
Return the chicken to the wok and stir until well combined with shallots
18
Add the coconut milk and broth and bring to a boil over high heat, uncovered
19
Add the potatoes, bell pepper, salt, and pepper and stir to combine
20
Cover, reduce the heat to medium-low, and simmer 15 minutes
21
Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender
22
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
23
Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok
24
Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns
25
Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through
26
Remove to a plate, leaving the pan drippings
27
Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened
28
Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant