Chinese Curry Chicken

• 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

1. Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat.
2. Add onion and stir-fry until translucent, about 5 minutes.
3. Add tomatoes and next 6 ingredients and stir 4 minutes.
4. Mix in potatoes, broth and wine.
5. Cover and simmer 10 minutes.
6. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes.
7. Season to taste with salt and freshly ground pepper.

oil, onion, tomatoes, curry powder, soy sauce, fresh ginger, garlic, ground turmeric, chili powder, boiling potatoes, chicken broth, white wine, chicken, salt

Taken from www.epicurious.com/recipes/food/views/chinese-curry-chicken-2034 (may not work)