Adriel'S Chinese Curry Chicken

• 1 tablespoon yellow curry paste
• 1/2 cup chicken broth, divided
• 1 teaspoon white sugar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 4 1/2 teaspoons light soy sauce
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves, sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 onion, sliced
• 2 potatoes - peeled, halved, and sliced

1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

yellow curry, chicken broth, white sugar, curry powder, salt, soy sauce, coconut milk, canola oil, skinless, garlic, fresh ginger, onion, potatoes

Taken from www.allrecipes.com/recipe/214774/adriels-chinese-curry-chicken/ (may not work)