CHICKEN & VEGETABLE CURRY

INGREDIENT:
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon finely chopped, peeled fresh ginger
- 1 red (spanish) onion, finely chopped
- 1 lb (500 gr) boneless, skinless chiken breasts, cut into 1½-inch ( 4-cm) chunks
- 3 tablespoons soy sauce
- 1-2 tablespoons curry powder or curry paste, or to taste
- 1 cup ( 8 fl oz/250 ml) water
- 1 cup (8 fl oz/250ml) chicken stock, preferably chinese style
- 2 red potatoes, peeled and cut into ¾-inch (5-cm) lengths

This robust one-dish meal is made aromatic with the addition of curry powder. The strength and flavor
of curry powders vary widely ; an ethnic specialty market is a good place to find a broad selection. An Indian or Thai curry paste can be used in place of the curry powder and is often superior to most commercial curry powders. Serve with a big bowl of steamed white rice  and a cooling platter of fresh oranges for dessert.

METHOD:
1. In a wok or frying pan over high heat, warm the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the garlic, ginger and onion and stir and toss rapidly until the onion has just softened, 2-3 minutes. Add the chicken pieces and stir and toss every 15-20 seconds until the chicken is white and firm and no trace of pink remains, 4-5 minutes. Be sure to distribute the chicken evenly in the pan so it comes into maximum contact with the heat and cooks evenly. Transfer the chicken-onion mixture to a dish and set aside.
2. To the same pan over medium-high heat, add the soy sauce, curry powder or paste, water, stock, potatoes and carrots. Stir well and bring to a simmer. reduce the heat to medium, cover and simmer for 12 minutes, stirring once after 6 minutes.
3. Uncover and return the chicken-onion mixture to the pan, stirring to mix evenly. Simmer until the vegetables are tender, 5-7 minutes longer. ( the sauce will thicken during this time as well.)
4. Taste and adjust the seasonings. serve immediately.
     Serve 4