Curry Chicken Stir-Fry

First, cut up the red potato into medium size chunks. I always leave on the skin for extra nutritional value but it is optional. Place the potatoes into a microwavable dish and season with salt. Cook the potatoes in the microwave until the potatoes are soft, approximately 7 minutes.

While the potatoes are cooking, chop the chicken, red onion, and garlic. Heat up a stir-fry pan on a high heat and add the olive oil and garlic. Then, add the other ingredients once the garlic begins to sizzle. Add the curry powder and turmeric. Allow everything to saute for about 5 minutes on a medium high heat. If you want to make this spicier, add cayenne pepper and chilies for additional spice.

After 5 minutes, add the potatoes. Then, add a bit more olive oil to the stir fry to help the potatoes brown. Continue to cook on a medium heat for 5 minutes more. Then, reduce the heat to a simmer and add the broth to the pan. Cover the the stir-fry and allow to cook for about 10 minutes. The broth will help soften any potatoes that are still chewy.

After ten minutes, salt and pepper the stir-fry for taste. Serve the stir-fry with rice and a favorite vegetable (I served mine with pan-fried eggplant). Also, I garnished my stir-fry with cilantro and a fried quail egg for additional flavor. Enjoy!