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
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
2
Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok
3
Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns
4
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
5
Remove to a plate, leaving the pan drippings
6
Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened
7
Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant
8
(With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke
9
) 3
10
Return the chicken to the wok and stir until well combined with shallots
11
Add the coconut milk and broth and bring to a boil over high heat, uncovered
12
Add the potatoes, bell pepper, salt, and pepper and stir to combine
13
Cover, reduce the heat to medium-low, and simmer 15 minutes
14
Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender
15
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
16
Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok
17
Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns
18
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
19
Remove to a plate, leaving the pan drippings
20
Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened
21
Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant
22
(With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke
23
) 3
24
Return the chicken to the wok and stir until well combined with shallots
25
Add the coconut milk and broth and bring to a boil over high heat, uncovered
26
Add the potatoes, bell pepper, salt, and pepper and stir to combine
27
Cover, reduce the heat to medium-low, and simmer 15 minutes
28
Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender