1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon curry powder
1 1/2 tablespoons vegetable oil
3 tablespoons brown sugar
1/4 cup soy sauce
2 tablespoons cider vinegar
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon cornstarch
1 teaspoon fish sauce
1 teaspoon ginger paste
1 teaspoon lime juice
In a large skillet over medium heat, heat oil and pour in curry powder, garlic powder, salt, curry powder, vinegar, sugar, soy sauce, brown sugar, vinegar, rice and stir until blended. Mix in chicken. Cover and let cook for 15 minutes.
Cut chicken into chunks and place in a big pot. Add water to chicken and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Cover, reduce heat to medium-low, simmer, stirring occasionally, for 5 to 10 minutes, until chicken is tender. Serve with rice.