Curry Chicken

• 2 pounds chicken breast, sliced
• 3 ounces fish sauce
• 1 ounce sugar
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 pound purple onions, sliced
• 2 tablespoons chopped fresh lemongrass
• 1 teaspoon yellow curry powder
• 1 teaspoon turmeric
• Steamed jasmine rice, for serving
• Pinch black pepper

1. Put the sliced chicken breast in a bowl, then add the fish sauce, sugar and salt to marinate for 10 minutes.
2. In a deep pan set over the highest heat, add the vegetable oil, minced garlic and onions, and saute for 1 minute.
3. Then quickly add the marinated chicken breast, turn the heat down to medium-high, and continue to saute for another 5 minutes.
4. Finally add in the lemongrass, curry powder, turmeric and 4 ounces water.
5. Turn down the heat to low and let it simmer for 5 minutes.
6. Then serve on steamed jasmine rice with a pinch of black pepper.

chicken breast, fish sauce, sugar, salt, vegetable oil, garlic, purple onions, fresh lemongrass, curry powder, turmeric, jasmine rice, black pepper

Taken from www.foodnetwork.com/recipes/curry-chicken.html (may not work)