One-Wok Curry Chicken Recipe | Epicurious.com
"Editor's note: The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. A high-quality curry is key to this recipe's success. I prefer curry paste, which I think has greater depth of flavor than curry powder. Be sure to stir the coconut milk in the can; the cream always floats to the top...."
INGREDIENTS
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1/2 teaspoon vegetable oil
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One 3 1/2 pound chicken, cut up
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1 cup thinly sliced shallots
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3 tablespoons yellow curry paste or 1 tablespoon curry powder
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1/2 cup canned unsweetened coconut milk
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3/4 cup chicken broth
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2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
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1 green bell pepper, cut into 1/4-inch-wide strips
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1 teaspoon salt
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1/4 teaspoon ground white pepper
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