Ingredients
- 6 tablespoons oil
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 pound boiling potatoes, cut into 1-inch cubes
- 1 cup canned chicken broth
- 1 tablespoon dry white wine
- 2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
- Salt and pepper
Directions
- 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.
