An Indo Chinese Chicken curry packed with curry flavors and cooked with bell peppers and onions. This quick one pot meal is delicious for any day of the week.
3boneless skinless, chicken breasts or thighs chopped into small pieces
3tablespooncorn starch
2tablespoonsoy sauce
½teaspoontoasted sesame oil
pinchbaking soda
CHICKEN CURRY SAUCE
3tablespoonpeanut, corn, or grapeseed oil
1tablespoongarlic, grated/blended
1tablespoonginger, grated
1tablespooncurry powder
1cupchicken broth
½teaspoonwhite pepper powder
1onion, peeled and sliced
1bell pepper, sliced (can use any color or a mix)
chili powder (optional)
salt
Instructions
Combine the chicken, corn starch, baking soda, sesame oil, and soy sauce and set it aside while you prep the other ingredients.
In a large heavy bottom pan heat some oil and cook the chicken in small batches. Remove the chicken from the pan. If cooking in small batches: place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.
Add the garlic, ginger, onions and bell peppers to the chicken and cook for about a minute on high heat.
Add the curry powder, white pepper powder, and chicken broth to the pan.
Cover and cook for about 3 minutes on medium heat until the dish is well combined. Add red chili powder or chili oil, if you would like, at this point.