Taurus Chinese Chicken Curry

Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium-high heat until shimmering. Add the minced garlic, minced ginger, and chopped onion, stirring constantly for 2-3 minutes until fragrant and the onion becomes translucent.

Stir in the curry powder, ground turmeric, and chili powder, cooking for 1 minute while stirring to bloom the spices and prevent burning.

Add the chopped tomatoes to the spice mixture and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.

Push the aromatics to the side of the wok and add the remaining 3 tablespoons of oil. Add the fake chicken pieces and sear them for 3-4 minutes on each side until lightly browned, working in batches if necessary to avoid overcrowding.

Add the cubed potatoes to the wok and stir to coat them in the curry mixture. Pour in the chicken broth and dry white wine, then add the soy sauce.

Bring the mixture to a simmer, then reduce heat to medium-low and cook covered for 20-25 minutes, stirring occasionally, until the potatoes are tender and the fake chicken is cooked through.

Stir in the golden raisins and soy sour cream, combining thoroughly until the sour cream is fully incorporated and the sauce has a creamy consistency.

Simmer uncovered for 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.