(This is the one I made with Thai curry paste instead of Indian and it
was TOO HOT!)

Chinese Curried Chicken
(6-8 servings)

3 Tbsp. oil
3 chicken breasts, cut in pieces
1 Tbsp. minced garlic
2 tsp. finely minced ginger root
2 onions, cut lengthwise into narrow strips
2 medium size potatoes, peeled and cut into pieces
1/2 c. water

Sauce mixture (mix in bowl):
2 Tbsp. INDIAN curry paste (the Instant India stuff should work)
1 tsp. curry powder
1/4 tsp. cayenne pepper
2 Tbsp. soy sauce
1 tsp. sugar
2 Tbsp. pale dry sherry
1/4 tsp. salt

1. Heat oil in wok over high heat. Add chicken and saute until golden.
Remove to bowl.

2. Reheat remaining oil. Add garlic, ginger and onion. Stir fry until
garlic just turns golden. Stir in sauce mixture and cook until it begins
to bubble. Add chicken, potatoes, and water. Stir well. Turn heat to
low. Cover and cook for 20 minutes, stirring occasionally.