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
Carrots or no carrots, Anne, that Chicken Curry looks very Yummy! Thanks for sharing...ReplyDelete
Anne, it's my first time to hear about Hong Kong curry...but might have tried it before when we used to live in HK... Hmmmm...should have paid more attention to what I was eating LOL! Nonetheless, I love potatoes in any kind of curry:)ReplyDelete
This is Hong Kong style curry? It is hard to differentiate curry from different regions. Hong Kong or not?? It looks really hard to resist :D
I only know HK got curry Yi Tan (fish balls), hehehe, but never know also got HK chicken curry, sound good too!ReplyDelete
Chicken curry is so popular with Asians! And one of our absolute comfort food!
Looks delicious, and I could eat two plates of rice with just one curry dish!
I can't tell Thai curry from HK one, but I want to dig in this bowl of curry! It looks fabulous.ReplyDelete
hi anne, i've never come across hkg chicken curry or any sort of hkg curry..but looking at curries always makes my mouth water!ReplyDelete
Hi Anne! Yes, you are right, Chinese curries are typically milder than Indian ones. I prefer the spicier version though. I was smiling when i read that bit on why you added some carrots into your curry!ReplyDelete
Hello Anne! I totally adore your chicken! I did it today! It was delicious! My family loved it :) Now I'll have to repeat it at least once a week :)ReplyDelete
Marcela , awww thanks ! Glad that you and your family loved it :DDelete