Hong Kong Curry Chicken 港式咖喱雞

🧂 Ingredients

• 900 g Chicken

  , boneless
• 3 Potatoes

  , medium size, wedge cut
• 2 Onions

  , medium size, wedge cut
• 4 cloves Garlic

  , whole or chopped
• 250 ml Coconut milk
• 250 ml Chicken broth
• 1 tbsp Curry powder
• 1 ½ tsp Salt
• 1 tsp Sugar
• 1 tbsp Shaoxing wine
• 2 tsp Turmeric
• 4 tbsp Oil
• 2 tsp Light soy sauce
• 1 ½ tsp Sugar
• 2 tsp Cornstarch
• 2 tsp Oil

Instructions

• 1 Cut chicken into 1” cubes
• 2 Cut potatoes and onions into wedges
• 3 Marinate chicken with 2 tsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch.
  Mix well and add 2 tsp oil and mix well again
• 4 Heat a wok or pan on medium-high heat. Add 2 tbsp oil
• 5 Fry potatoes until golden, remove from heat and set aside
• 6 On high heat, put the chicken in the wok. Add more oil if there is no oil
  leftover from frying the potatoes. Don’t stir the chicken for 30 seconds to let
  one side brown
• 7 Flip the chicken to the other side. Start stir-frying after 20 seconds. Lower
  the heat to medium. Remove the chicken from the wok after browning. The chicken
  doesn’t need to be cooked through at this point
• 8 If there is no oil left in the wok after removing the chicken, add more oil
• 9 Add 1 tbsp curry powder, 2 tsp turmeric and fry the powders for a few seconds
  then add garlic Depending on your preference and the curry powder you chose, you
  can add more or less curry powder. The 2 tsp turmeric that added was only for a
  nicer yellow colour. Note: too much turmeric can give off a bitter taste
• 10 Add onions and 2 tbsp Shaoxing wine. Fry until aromatic
• 11 Add the potatoes and mix well
• 12 Add 250 ml coconut milk, 250 ml chicken broth, 1 ½ tsp salt and 1 tsp sugar and
  mix well
• 13 Cover with a lid and turn heat down to low. Braise for 20 minutes
• 14 After 20 minutes, stir and add chicken. Braise for another 8 minutes If you’re
  using bone-in chicken meat, you’ll need an extra 5 minutes or so
• 15 Serve with rice, noodles or naan

Nutrition Info