Chicken Curry with Potato

Steps

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1. 1
   Mince four cloves of garlic and two slices of ginger.
   ▶ ≈0:21
2. 2
   Cut half of the onion into small dice.
   ▶ ≈0:36
3. 3
   Peel and cut the carrot into bite-sized pieces.
   ▶ ≈0:43
4. 4
   Peel and cut the potato into bite-sized pieces.
   ▶ ≈0:43
5. 5
   Cut the chicken into bite-sized pieces.
   ▶ ≈0:51
6. 6
   Marinate the chicken with salt, baking soda, cornstarch, and sake. Mix well and add a touch of oil.
   ▶ ≈1:04
7. 7
   Add oil to a hot pan over medium-high heat and pan-fry the marinated chicken.
   ▶ ≈1:31
8. 8
   Spread the chicken in the pan and cook until the bottom is golden brown, then flip and cook the other side until also golden brown.
   ▶ ≈1:37
9. 9
   Remove the chicken from the pan once both sides are golden brown.
   ▶ ≈1:52
10. 10
    Add the diced onion to the same pan and sauté until translucent and slightly browned.
    ▶ ≈1:58
11. 11
    Add the minced garlic and ginger to the pan and sauté briefly until fragrant.
    ▶ ≈2:07
12. 12
    Add the carrot and potato to the pan and stir a few times to mix evenly.
    ▶ ≈2:20
13. 13
    Pour in the water, cover the pan, and bring the liquid to a boil.
    ▶ ≈2:27
14. 14
    Once boiling, add the curry sauce mix and gently stir until completely dissolved.
    ▶ ≈2:41
15. 15
    Return the chicken to the pan, ensuring it is fully submerged in the sauce, and cover the pan.
    ▶ ≈2:55
16. 16
    Lower the heat to medium and simmer for five to six minutes until the chicken is fully cooked through.
    ▶ ≈3:02
17. 17
    Serve the curry over rice or noodles and enjoy.
    ▶ ≈3:14