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Chinese Curry Chicken Recipe

Chinese Curry Chicken

Elaine Fung
Chinese-style curry chicken with just a touch of spice to excite the palate and the sweet creamy taste of coconut for that perfect balance.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Chicken
Cuisine Chinese
Servings 6 servings
Calories 498 kcal

Ingredients
  

  • 750 Grams Boneless Skinless Chicken Thigh
  • 1 Cup Onion Medium Sliced
  • 3 Potatoes Peeled and Medium Quartered
  • 2 Carrots Peeled and Medium Sliced
  • 1 Small Can of Coconut Milk
  • 1 Tbsp Curry Paste
  • 4 Tbsp Oil
  • 1 Tsp Salt
  • 3 Cups of Water

For the Marinade

  • 1/2 Tsp Salt
  • 1 Tbsp Soy Sauce
  • 11/2 Tsp Cornstarch
  • 2 Tbsp Water
  • 1 Tbsp Oil

Instructions
 

  • Cut the chicken into medium sized pieces.
  • Blend the marinade ingredients together except for the oil.
  • Rub the marinade into the meat to coat evenly, then seal with the oil, and leave for 10 minutes.
  • Heat 2 tbsp of oil to medium, add onions and saute till fragrant.
  • Add carrots, saute for 2 minutes then add potatoes and saute for another 2 minutes.
  • Make room in the center of pot and add the curry paste, stir till fragrant, then blend in all the vegetables.
  • Add water, bring to a boil, cover and cook on medium heat.
  • Heat 2 tbsp oil to high in another pan, add chicken, do not stir for 1 minute.
  • Turn meat over and sear for another 1 minute.
  • Add meat into curry sauce and continue cooking on medium low heat for 35 minutes.
  • Add coconut milk, stir well and add salt.

Notes

1. You can substitute chicken drumsticks for the skinless boneless chicken thigh if preferred. But if bite size chicken breast is used, reduce the cooking time of the meat in the curry sauce to 15 minutes.
2. The flavor of this dish actually improves if it is left to stand covered for an hour. Reheat over medium before serving.
3. This robust dish is a good make-ahead choice, you can refrigerate or freeze it, and just reheat when needed.
4. Heat levels of stoves vary a lot, so adjust the levels accordingly to achieve a thick sauce. Another tip to avoid a watery sauce is to dice one of the potatoes so they break up to thicken the curry.