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1 lb454 gboneless skinless chicken thighs, cut in 1” (2.5cm) cubes
1 tsp5 mLsugar
1 tsp5 mLsalt
2 tsp10 mLsoy sauce
1 ½ tsp7 mLcornstarch
2 tbsp30 mLvegetable oil
1 tbsp15mLfresh ginger, minced
3cloves garlic, minced
2blocks (1.5 oz each) Japanese curry or 3 tbsp (45 mL) curry paste
2potatoes, peeled and diced
2stalks celery, sliced
1 ½ cups375 mLchicken broth
1piece of crystal rock sugar
½ cup125 mLCarnation® Evaporated Milk
1 cup250 mLfrozen peas
1 tsp5 mLsalt
2 tsp10 mLsugar
Chopped cilantro for garnish
1 : Combine chicken with next 4 ingredients. Set aside.
2 : Heat oil in large skillet. Stir fry the onion, ginger, garlic, and chicken. Add the curry and break it up with a spoon. Add, potatoes, carrots, celery, chicken broth and crystal rock sugar. Bring to a boil, reduce to simmer and cook for 30 minutes. Add Evaporated milk, peas, salt and sugar. Serve immediately.
For a thicker texture, stir in 1 ½ tbsp (22mL) cornstarch mixed with water before adding the Evaporated Milk.
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