Instructions
- Peel the carrots and slice the carrots (cutting diagonally gives it a more random shape)
- Peel, rinse, and slice the onions
- Rinse and cut the baby potatoes in half
- Remove excess fat from the chicken, if applicable
- Add a little oil to the wok and turn on the flame to medium-high
- Once the wok is hot, place the chicken thigh in the wok
- Season generously with cumin, tumeric, salt, garlic powder, and optionally red pepper powder
- Add some chicken broth as needed if it starts getting too dry
- Add the carrots, onions, potatoes, and the Curry Sauce Mix Cube to the wok
- Add some more chicken broth as needed if it starts getting too dry
- Close the lid and let it steam for several minutes until the vegetables are translucent
- Add the chicken back in and mix well
- Taste and season as needed