Saucy curry chicken with big chunks of potatoes, over rice. So comforting on a rainy Seattle day. Even though the calendar says “goodbye winter”, the Seattle weather forecast for spring always says “lots of curry chicken days ahead”!
A Chinese recipe with potatoes? There aren’t many. But here’s one that fulfills my occasional need for some meat and potatoes comfort food. It’s hearty, but light, because it uses chicken, basking in a flavorful, golden curry. The sauce is so plentiful, it’s almost like a stew. As a kid, I remember how the exotic aroma of curry would infuse the whole house when my mom made this. I would smash up the softened potato chunks with my fork, and let the puddles of spicy curry gravy soak right in. Even though there are potatoes in this dish, we always ate this with steamed white rice. A bit of a carbo overload, I know, but remember my dad’s rice addiction? (Never a complete meal without rice!) Old habits die hard, so I still like this over rice. Once you taste the sauce, you’ll understand why.
Mom used to make this dish with a homemade concoction of curry powder, coconut milk and spices. However, she recently discovered an incredible packaged Golden Curry Sauce at the Chinese grocery that cuts the preparation time in half, without sacrificing a drop of flavor! Go to “99 Ranch Market” (22511 Highway 99 in Edmonds, WA 98026) and stock up. You could probably find this at Uwajimaya, too (just take the photo of the box, pictured below, with you). Note: the photo on the box does not reflect how the sauce will look – it’s not brown, it’s golden (like in my photos).
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