Chinese Chicken Curry

One week from today we’ll be on a plane to Seoul!!! I can’t believe it’s here.  This weekend, we’ve been going through all of our stuff as tomorrow the packers come to take away the first batch of our things (the items that will go in storage)

I was racking my brain to figure out what we should have for lunch as the pickings are getting slim in the refrigerator and I found a leftover bag of carrots! I knew we had onions and potatoes, so I decided to make one of my dad’s favorite quick and easy dishes – Chinese Chicken Curry.

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  • 4 chicken drumsticks (thighs, or mixed parts)
  • 2 medium russet potatoes
  • 3 medium carrots
  • 1 medium yellow onion
  • 1/2 cup petite peas
  • 2 tablespoons curry powder
  • 1 tablespoon cayenne powder (optional)
  • 1 tablespoon salt
  • 1 cup chicken broth
1. Large dice onion. Cube potatoes and carrots. Cut chicken into desired size pieces and salt both sides.
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2. Add 2 tbls vegetable oil to pan on medium head. Add onions and be careful heat is not so high they start browning. Sauté for 2 minutes then add the chicken, carrots and potatoes and cook until chicken is browned.
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3. Pour in the chicken broth and add curry powder, cayenne powder and salt.
4. Cover pan and cook on medium low heat for about 10-12 minutes (until chicken is cooked through and potatoes are soft). Then uncover and add the peas. Simmer for additional 5-6 mins until curry sauce reduces and thickens.
5. Serve over rice or noodles

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