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Curried Chicken Stew With Tomatoes And Spuds

chicken - breast, stews

3 new potatoes; (1-1/2 lb)
3 large plum tomatoes; (1 lb)
1 lb boneless skinless chicken breasts
4 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoon vegetable oil
1 large onion; sliced
3 cloves garlic; minced
1 tablespoon mild curry powder
1 1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoon granulated sugar
3 green onions; sliced

This is the type of curry that you may get in a Chinese noodle shop. It's tasty and satisfying served over rice or noodles and gets even better overnight. If you want to make it a day ahead, add the green onions just before serving. Scrub potatoes and cut into 1-inch cubes. Cut tomatoes into eight wedges each. Set aside separately. Cut chicken into bite-size pieces; place in bowl. Combine cornstarch, 1/4 tsp of the salt and cinnamon; toss with chicken. In wok, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken for about 6 minutes or until golden. Transfer to plate. Add remaining oil to wok. Add sliced onion, minced garlic and curry powder; stir-fry for 2 minutes. Add chicken stock, soy sauce, potatoes and remaining salt, mixing well; bring to boil. Reduce heat to medium; cover tightly and cook, stirring occasionally, for about 15 minutes or until potatoes are fork-tender. Increase heat to medium-high; add chicken, tomatoes and sugar; stir and bring to boil. Cook, stirring occasionally, for 3 minutes or until thickened and chicken is no longer pink inside. Sprinkle with green onions.

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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