Potato Curry Chicken with Tangyuan (Glutinous Rice Balls)

Name: Potato Curry Chicken with Tangyuan (Glutinous Rice Balls)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 potatoes; 14 oz (400 grams) boneless chicken thighs; 1 onion; 10.5 oz (300 grams) small glutinous rice balls (tangyuan); 2 small cubes curry roux; 1 teaspoon salt; 1/2 teaspoon ground black pepper

凱茜媽咪の廚房 @Kathy_kitchen

Celebrate the Winter Solstice with family and friends by enjoying this fragrant potato curry chicken served with chewy tangyuan. This is a creative twist on how to enjoy tangyuan—take a big bite while it's hot and savor the deliciousness!

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 4 servings

2potatoes
14 oz (400 grams)boneless chicken thighs
1onion
10.5 oz (300 grams)small glutinous rice balls (tangyuan)
2small cubes curry roux
For the marinade:
1 teaspoonsalt
1/2 teaspoonground black pepper

Saved

Steps

30 minutes

1

Prepare the ingredients. Rub the boneless chicken thighs with a little salt and black pepper, and let marinate for about 10 minutes.
2

Bring 4 1/4 cups water (1000 ml) to a boil. Add 2 small cubes of curry roux, stir to dissolve, and set aside.
3

Peel and dice the onion, then set aside.
4

Peel the potatoes and slice them into thin pieces about 1/8 inch (0.3 cm) thick.
5

Fill a pot halfway with water and bring to a boil. Add the potato slices and cook for about 8 minutes, until tender and easily pierced with a fork. Remove the potatoes and set aside.
6

Add the boneless chicken thighs to the same boiling water used for the potatoes. Once the chicken changes color, remove it from the water.
7

Rinse the blanched chicken briefly under water, pat dry with paper towels, and cut into bite-sized pieces.
8

Bring a pot of water to a boil and cook the small tangyuan (glutinous rice balls).
9

Once the tangyuan are cooked, remove and set aside.
10

Heat oil in a pan and sauté the diced onion until soft and translucent.
11

Add the chicken pieces to the pan and stir-fry with the onions for about 2 minutes.
12

Add enough water to cover the ingredients, cover with a lid, and simmer for 5 minutes.
13

Add the prepared curry sauce to the pan and cook with the chicken.
14

Simmer over medium-low heat for about 15 minutes, until the chicken is flavorful, then turn off the heat.
15

Prepare serving bowls and add a portion of tangyuan to each.
16

Spoon the finished curry chicken over the tangyuan and top with potato slices for a unique and flavorful dish.
17

Serve and enjoy this delicious potato curry chicken with tangyuan.
18

Tips:
* Dissolving the curry roux in water before adding it to the chicken makes it easier to control the heat and cooking time.
* You can add more water to the curry for a tastier, soupier dish.