Curry Chicken in a Clay Pot
boneless chicken thighs
cut into ½-inch slices
peeled and cut into ¼-inch slices
cut into ½-inch wedges
with top, cut into 1-inch pieces
Trim the fat from the chicken and cut the chicken into 1-inch cubes.
In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.
Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.
Heat a nonstick skillet or wok over high heat until hot.
Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute.
Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute.
Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed.
Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes.
To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.