Hong Kong Curry Chicken 港式咖喱雞
You can use any meat for this dish. I like to use boneless meat but you can also make it with bone-in. Duck would be a good substitute too!Other additions that I’ve tried and liked are tomatoes, lychees, red peppers, egg plant, fresh chilies, okra, cauliflower, cashews, Thai basil, galangal, lemongrass, young coconut meat, wheat gluten (seitan), fermented shrimp paste and sambal sauce.
Approximate cost (CAD) $12
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
Ingredients for chicken marinade:
- 2 tsp Light soy sauce
- 1 ½ tsp Sugar
- 2 tsp Cornstarch
- 2 tsp Oil
Instructions
- Cut chicken into 1” cubes
- Cut potatoes and onions into wedges
- 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
- Heat a wok or pan on medium-high heat. Add 2 tbsp oil
- Fry potatoes until golden, remove from heat and set aside
- 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
- 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 - If there is no oil left in the wok after removing the chicken, add more oil
- 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 
- Add onions and 2 tbsp Shaoxing wine. Fry until aromatic
- Add the potatoes and mix well
- Add 250 ml coconut milk, 250 ml chicken broth, 1 ½ tsp salt and 1 tsp sugar and mix well
- Cover with a lid and turn heat down to low. Braise for 20 minutes
- 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 - Serve with rice, noodles or naan
Nutrition
Calories: 678kcalCarbohydrates: 41gProtein: 26gFat: 46gSaturated Fat: 18gTrans Fat: 1gCholesterol: 81mgSodium: 1366mgPotassium: 1212mgFiber: 5gSugar: 6gVitamin A: 172IUVitamin C: 44mgCalcium: 75mgIron: 6mg
Tried this recipe?Let us know how it was!