1 lb skinless chicken breasts
1 potato
1 onion
1 slice ginger, minced
1 clove garlic, minced
1 stalk green onion, minced
2 tablespoons curry powder

Sauce
3/4 cup water or chicken broth
1 teaspoon sugar
Salt and pepper to taste
about 3/4 tablespoon cornstarch to thicken

     Chop the chicken into 1 1/2 inch pieces. Cut the potato and onion into pieces about the same size as the chicken.
Heat wok and add oil. Stir-fry the onion, ginger, garlic, green onion, and curry powder. Stir-fry until the curry odor is strong (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes to coat the chicken with the curry. Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked. Use a slotted spoon to remove the chicken, potato, and onion. Check the sauce and adjust seasoning as required. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Check the sauce and adjust seasoning as required. Serve hot over rice.

Variations Traditionally, the dish is made with a whole cut up chicken, with the bones left in.

Nutritional Breakdown per serving (based on 4 servings, with chicken broth): 285 calories (kcal); 16 g Total Fat (24 percent calories from fat); 23 g Protein; 13 g Carbohydrate; 53 mg Cholesterol; 341 mg Sodium; 2g Fiber. Note: Using chicken broth instead of water in the sauce makes little difference to the calorie count, but it does raise the sodium level by nearly 150 mg.