Cantonese-Style Chicken Curry Recipe

Name: Cantonese-Style Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken fresh; 4 3/4 tablespoons cooking oil; 1 onion minced; 3 slices fresh ginger peeled and finely minced; 3 teaspoons curry powder or to taste; cornstarch as needed; 3/4 pound potatoes I used the smooth-skinned local variety, peeled and cut into 2cm chunks; 7/8 cup coconut milk canned, or evaporated milk, do not use condensed milk; fine sea salt; granulated sugar A little, if needed

Servings: persons

1 chicken fresh
4 3/4 tablespoons cooking oil
1 onion minced
3 slices fresh ginger peeled and finely minced
3 teaspoons curry powder or to taste
cornstarch as needed
3/4 pound potatoes I used the smooth-skinned local variety, peeled and cut into 2cm chunks
7/8 cup coconut milk canned, or evaporated milk, do not use condensed milk
fine sea salt
granulated sugar A little, if needed

1
Cut up the chicken as in the first recipe, discarding the head and reserving the bony pieces to make broth.
2
Heat about 50ml of cooking oil in a skillet. Sprinkle the meaty chicken pieces with salt.
3
Dredge the chicken in cornstarch and shake off the excess. Lightly fry the chicken pieces in batches, cooking them over a medium-high flame until they're pale golden but not fully cooked. Drain the chicken on paper towels.
4
Heat about 20ml of cooking oil in a pan that's about 20cm in diameter. Add the onion, sprinkle lightly with salt, then cook over a low flame until the onion is soft. Increase the heat to medium, then add the ginger and curry powder and stir constantly for 30 seconds. Put the chicken and potato into the pan and add 150ml of water. Bring to the boil then lower the flame, cover partially with the lid and simmer for about 20 minutes. If the mixture seems dry, stir in a little more water. When the potato is tender and the chicken is cooked, add the coconut milk or evaporated milk and bring to the simmer.
5
Taste for seasonings and add sugar (if the sauce is too spicy) and salt, if needed. Cook for several minutes then serve.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken fresh, 4 3/4 tablespoons cooking oil, 1 onion minced, 3 slices fresh ginger peeled and finely minced, and more.

Yes, Cantonese-Style Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese-Style Chicken Curry

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