| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
June 1990 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Tomatoes; chopped |
| 2 |
tb |
Curry powder |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Minced peeled fresh ginger |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Chili powder |
| 1/2 |
lb |
Boiling potatoes; cut into 1-inch |
|
|
; cubes |
| 1 |
c |
Canned chicken broth |
| 1 |
tb |
Dry white wine |
| 2 |
lb |
Boneless skinless chicken breast halves; cut into 2-inch |
|
|
; pieces |
|
|
Salt and pepper |
INSTRUCTIONS
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high
heat. Add onion and stir-fry until translucent, about 5 minutes. Add
tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes,
broth and wine. Cover and simmer 10 minutes. Add chicken; cover and
cook until potatoes are tender and chicken is cooked through, about
10 minutes. Season to taste with salt and freshly ground pepper.
Serves 4.
Bon Appetit June 1990
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