🍽️ How to Make Curry Chicken (咖喱鸡)

🧆 Ingredients

• 400g chicken thigh (boneless, cut into chunks)
• 2 potatoes (peeled, cut into cubes)
• 1 onion (sliced)
• 1 carrot (cut into chunks)
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 200ml coconut milk
• 1 tablespoon cooking oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• Salt to taste
• Fresh cilantro for garnish

🍳 Steps

1. Selecting and Preparing the Chicken:

   • Choose fresh, boneless chicken thigh for a juicier and more flavorful result. Look for chicken that is pink and moist, with no unpleasant odor.
   • Rinse the chicken under cold running water and pat dry with paper towels.
   • Trim off excess fat or connective tissue.
   • Cut the chicken into uniform chunks, about 2-3 cm each, to ensure even cooking.
   • Place the chicken in a bowl and marinate with soy sauce and oyster sauce for at least 10 minutes. For deeper flavor, marinate for up to 30 minutes in the refrigerator.
   • While marinating, prepare the vegetables.

2. Preparing the Vegetables:

   • Peel the potatoes and cut them into cubes of similar size to the chicken. Use waxy potatoes to prevent them from breaking apart during simmering.
   • Soak the potato cubes in water for 10 minutes to remove excess starch, which helps keep them firm.
   • Peel and cut the carrot into chunks. Select carrots that are firm and brightly colored for best flavor.
   • Slice the onion thinly for faster and more even sautéing.
   • Mince the garlic and ginger finely to maximize their aroma and flavor release.

3. Sautéing Aromatics:

   • Heat the cooking oil in a large pan or wok over medium heat.
   • Add the sliced onion, minced garlic, and ginger. Sauté for 2-3 minutes, stirring constantly, until the onions are translucent and the mixture is fragrant.
   • Avoid burning the aromatics, as this can impart a bitter taste.

4. Cooking the Chicken:

   • Add the marinated chicken to the pan. Stir-fry for 2-3 minutes until the surface turns white and the pieces are partially cooked.
   • This step seals in the juices and builds a flavor base for the curry.

5. Adding and Handling Vegetables:

   • Drain the potatoes and add them to the pan along with the carrot chunks.
   • Stir for about 2 minutes to coat the vegetables with the aromatics and chicken juices.
   • Ensure all pieces are evenly distributed for uniform cooking.
   • Optionally, add bell pepper or green peas for extra color and nutrition.

6. Adding Curry Powder:

   • Sprinkle the curry powder evenly over the mixture.
   • Stir well for 1-2 minutes to coat all ingredients and release the aroma of the spices.
   • Toasting the curry powder briefly in oil enhances its flavor.

7. Simmering and Ingredient Handling Tips:

   • Pour in the coconut milk and stir to combine.
   • Bring the mixture to a gentle simmer. Cover the pan and cook for about 15 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.
   • Stir occasionally to prevent sticking or burning at the bottom.
   • If the sauce thickens too much, add a splash of water or chicken stock.
   • Taste and adjust the amount of curry powder for your preferred spice level.
   • Coconut milk adds creaminess; you may substitute with regular milk or a mix of milk and cream if preferred.
   • Simmer gently to avoid breaking up the vegetables.

8. Checking Doneness and Final Adjustments:

   • Check that the potatoes are fork-tender and the chicken is fully cooked (no pink inside).
   • Adjust salt to taste.
   • For extra richness, drizzle a little coconut milk on top before serving.

9. Serving:

   • Transfer the curry chicken to a serving dish.
   • Garnish with freshly chopped cilantro for a burst of color and freshness.
   • Serve hot with steamed rice or crusty bread to soak up the flavorful sauce.
   • For a complete meal, pair with a simple side salad or pickled vegetables.

Additional Tips:

• Always use fresh ingredients for the best taste and texture.
• If you prefer a thicker sauce, simmer uncovered for the last few minutes.
• Leftover curry chicken can be stored in an airtight container in the refrigerator for up to 2 days; flavors often deepen overnight.
• For a lighter version, use chicken breast instead of thigh, but be careful not to overcook to avoid dryness.
• Taste and adjust seasoning before serving, as curry flavors can intensify during cooking.

💡 Tips

• Use chicken thigh for juicier texture.
• Adjust curry powder for desired spice level.
• Coconut milk adds creaminess; substitute with milk if preferred.
• Serve with steamed rice for a complete meal.