Ingredients:
3 tablespoons peanut oil
1 medium onion, chopped
1 cup chopped tomatoes (I use Pomi in the aseptic box, no BPA)
2 tablespoon curry powder
2 tablespoon low-sodium soy sauce
2 teaspoon minced ginger
2 cloves of garlic, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 large baking potato, cut into 1-inch cubes
1 1/4 cup low-sodium chicken broth, divided
1 tablespoon vermouth
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
Directions:
Heat the oil in a wok or large, heavy skillet over medium-high heat. Add the onion and stir-fry until translucent. Add the tomatoes, curry powder, soy sauce, ginger, garlic, turmeric and chili powder and stir until combined. Mix in the potatoes, 1 c. of the broth, and the vermouth. Cover and simmer about 10 minutes, until the potatoes are starting to get tender. Add the chicken, cover and cook until the potatoes are tender and the chicken is cooked through, about 10 minutes more. Meanwhile, combine 1/4 c. of the broth with the cornstarch, shake or whisk to combine and make smooth. Add this to the pan and stir, bringing the mixture to a boil for 2 minutes. The sauce will thicken slightly. Serve over brown rice with a steamed veggie side dish.
Serves 4
