- 1/2 teaspoon vegetable oil
- One 3 1/2 pound chicken, cut up
- 1 cup thinly sliced shallots
- 3 tablespoons yellow curry paste or 1 tablespoon curry powder
- 1/2 cup canned unsweetened coconut milk
- 3/4 cup chicken broth
- 2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
- 1 green bell pepper, cut into 1/4-inch-wide strips
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
- Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
- Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.