Curry Chicken Thighs
This one-dish meal is great for cold winter nights. Serve with baked bread for a hearty meal.
6 chicken thighs
2 green onions, divided
5 tablespoons soy sauce, divided
1½ tablespoons cornstarch
¼ cup chicken broth
½ cup water
¾ cup plain yogurt
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon honey
1½ tablespoons oil for stir-frying
2 slices ginger, minced
1 large red onion, cut into wedges
1 large potato, cubed
1 tablespoon curry paste
Place the chicken thighs in a medium-sized bowl. Cut the green onions into 1-inch pieces on the diagonal. Mix 1 green onion, 4 tablespoons soy sauce, and cornstarch with the chicken, adding the cornstarch last. Marinate the chicken for 15 minutes.
Combine the chicken broth, water, yogurt, rice wine, honey, and 1 tablespoon soy sauce. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger and curry paste. Stir-fry briefly until aromatic. Add the chicken and stir-fry for 3 minutes. Add the onion and stir-fry for another 2 minutes, making sure to brown the chicken on both sides.
Give the sauce a quick stir and add it to the wok. Add the potato, reduce the heat to low or medium low, and simmer for 30 minutes or until the chicken thighs are cooked through. Stir in the remaining green onion and serve.