Adriel's Chinese Curry Chicken

Ingredients

• 5.6 ounce coconut milk canned
• 1 tablespoon canola oil 
• 0.5 cup chicken broth divided
• 1.5 teaspoons curry powder 
• 1 teaspoon ginger fresh minced
• 2 teaspoons garlic minced
• 4.5 teaspoons soya sauce light
• 1  onion sliced
• 2  potatoes peeled halved sliced
• 0.5 teaspoon salt 
• 3  chicken breast halves boneless skinless sliced
• 1 teaspoon sugar white
• 1 tablespoon curry paste yellow

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil.
3. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.