Hongkong-style chicken curry
I bet some of you haven't heard about this version but if you grew up in a Chinese/Cantonese household , you've probably had it before or even for your supper tonight . Or if you're one of those who frequented dai pai dongs / Hongkong-style café , you can find this on the menu .
Unlike Indian or Thai curry , which has a complex flavor , this version is creamy and mild , depending on how spicy/hot your curry powder or how hot you want it to be and it should be always with potatoes . The ingredients are simple enough and the cooking time varies , some don't even fry the potatoes or marinate the chicken for a long time . If you're unlucky , the one that you can find in some dai pai dongs is quiet bland and even watery , not enough coconut milk in it . I've seen some with carrot added but this is the first time that I've added it to mine , yeah , try photographing a yellow curry with only chicken and potatoes in it and you'll see lol
1 pound chicken wings / 10 pieces
1 onion , cut into wedges
550 grams potatoes , cut into wedges
1 small carrot , cut into 2 by 1/2 inch slices
1 1/2 tablespoons yellow curry powder
2 cups chicken broth
3/4 cups coconut milk
2 teaspoons raw sugar
salt , to taste
Marinade for chicken :
5 grams ginger , finely chopped
1 clove garlic , minced
1 teaspoon light soy
a generous dash of ground white pepper
a generous pinch of salt
* In a large bowl , combine the ingredients for marinade and add in the chicken , mix well to combine , chill in the fridge at least an hour .
* Heat the wok or the pan , add oil when oil is hot , pan-fry the potato and carrot slices until lightly browned , transfer to a plate and set aside . In the same pan , add in chicken and fry until both sides are lightly browned , put in the same plate with the potatoes .
* In the same pan , wipe or discard some of the oil , add in the onion and fry over medium heat for 5 minutes . Put back the potato and chicken in the pan and add in the curry powder , mix everything together until well combined then add in the broth , coconut milk and raw sugar , let boil and cook over medium high-heat for 20 minutes , stirring from time to time to prevent scorching the bottom of the pan , adjust taste by adding salt , if needed . Transfer to a serving plate and serve hot with rice .
This post is linked to the blog hop event , Little Thumbs Up , Potato is the ingredient for this month and is hosted by Jasline of Foodie Baker . This event is jointly organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY