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1
First, cut up the red potato into medium size chunks.
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2
I always leave on the skin for extra nutritional value but it is optional.
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3
Place the potatoes into a microwavable dish and season with salt.
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4
Cook the potatoes in the microwave until the potatoes are soft, approximately 7 minutes.
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5
While the potatoes are cooking, chop the chicken, red onion, and garlic.
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6
Heat up a stir-fry pan on a high heat and add the olive oil and garlic.
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7
Then, add the other ingredients once the garlic begins to sizzle.
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8
Add the curry powder and turmeric.
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9
Allow everything to saute for about 5 minutes on a medium high heat.
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10
If you want to make this spicier, add cayenne pepper and chilies for additional spice.
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11
After 5 minutes, add the potatoes.
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12
Then, add a bit more olive oil to the stir fry to help the potatoes brown.
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13
Continue to cook on a medium heat for 5 minutes more.
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14
Then, reduce the heat to a simmer and add the broth to the pan.
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15
Cover the the stir-fry and allow to cook for about 10 minutes.
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16
The broth will help soften any potatoes that are still chewy.
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17
After ten minutes, salt and pepper the stir-fry for taste.
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18
Serve the stir-fry with rice and a favorite vegetable (I served mine with pan-fried eggplant).
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19
Also, I garnished my stir-fry with cilantro and a fried quail egg for additional flavor.
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20
Enjoy!
