Quick Chinese-Style Curry Chicken

Ingredients

• chicken breast or thighs — 400 g, cut into chunks
• potatoes — 2 medium, cut into 3 cm chunks
• carrot — 1, cut into chunks
• onion — 1, diced
• curry powder — 2 tbsp
• soy sauce — 1 tbsp
• salt — 1/2 tsp
• cooking oil — 1.5 tbsp

Steps (beginner-friendly)

1. Heat 1.5 tbsp oil in a pot over medium heat. Add the diced onion and cook 3-4 minutes until soft and translucent.
2. Add the chicken chunks and cook 3 minutes, stirring, until white on the outside.
3. Add 2 tbsp curry powder and stir constantly for 30 seconds — this 'blooms' the spices in oil and boosts the aroma hugely.
4. Add the potato and carrot chunks, 1 tbsp soy sauce, and enough water to just cover everything.
5. Bring to a boil, then cover and simmer on medium-low heat for 15-18 minutes until a chopstick slides into a potato easily.
6. Uncover, add 1/2 tsp salt, and turn to high heat. Boil 2-3 minutes, stirring, until the sauce thickens to a curry-like consistency.
7. Taste and adjust salt. Serve hot over rice.