• Ingredients: 46
  • Serves: 4

One-wok curry chicken with vegetable oil, chicken, cut up, thinly sliced shallots, curry powder, canned unsweetened coconut milk, chicken broth, all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices, green bell pepper, cut into 1/4-inch-wide strips, salt, ground white pepper.

Ingredients

  • 1/2 tsp. vegetable oil
  • One 3 1/2 lb. chicken, cut up
  • 1 cup thinly sliced shallots
  • 3 tablespoons yellow curry paste or 1 tbsp. curry powder
  • 1/2 cup canned unsweetened coconut milk
  • 3/4 cup chicken broth
  • 2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 green bell pepper, cut into 1/4-inch-wide strips
  • 1 tsp. salt
  • 1/4 tsp. ground white pepper

For sour cream dip

For kid’s guacamole

For hummus

  • 1 can organic chickpeas, drained
  • Juice of one lemon
  • 1/3 cup light tahini paste
  • 2 tbsps. light olive oil, plus extra for drizzling
  • 1 garlic clove, peeled and crushed
  • 2 tbsps. boiling water
  • Sea salt, to taste

For tomato salsa

  • 11 oz very ripe tomatoes
  • 1 scallion, finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. chopped fresh basil leaves
  • 1 tbsp. tomato ketchup
  • A little ground black pepper, to taste

Crudités

Dippers

Directions

  1. Step 1 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

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  2. Step 2 Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns.

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  3. Step 3 Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through.

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  4. Step 4 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened.

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  5. Step 5 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered.

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  6. Step 6 Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes.

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  7. Step 7 Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.

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Nutrition information

Calories 1,089 Carbohydrates 45 g (15%)
Fat 64 g (98%) Protein 81 g (161%)
Saturated Fat 17 g (87%) Sodium 949 mg (40%)
Polyunsaturated Fat 13 g Fiber 7 g (30%)
Monounsaturated Fat 26 g Cholesterol 299 mg (100%)