Chinese Curry: ABC Tang Style

  • 4 tbsp. vegetable oil
  • 4 cloves garlic, crushed
  • 3 med. onions, sliced lengthwise
  • 2 lg. chicken breasts, boned and cut in 2 inch pieces
  • 1 tsp. chili powder
  • 1 tsp. black pepper
  • 1 tbsp. curry powder
  • 2 tbsp. sugar
  • 7 tbsp. brown sugar
  • 2 tsp. salt
  • 1 tsp. ginger powder
  • 2 tbsp. soy sauce
  • 1 c. water
  • 3/4 c. coconut milk
  • 3 med. potatoes, cubed
  • (optional) 1 med (1 lbs) eggplant
  • 2 tbsp. butter mixed with 2 tbsp. flour (Thickener)
Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. 
Add garlic; fry until brown. 
Add onions; stir fry 3 minutes. 
Add curry powder. 
Remove onions and set aside.Heat remaining oil in pot. Add chicken 
Stir fry 3 minutes.
Add sugar, brown sugar, chili powder, ginger, black pepper, salt, soy sauce and water.
Mix in potatoes (optional: add chopped eggplant)
Bring mixture to a boil.
Reduce heat and cover. Simmer 20 minutes.
Mix in onions and coconut milk.
Cover and simmer 10 minutes longer.
Stir butter/ flour mixture into chicken.
Boil 1 minute or until thick.

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