There are so many types of curry in the world. Even the curry served in local Hong Kong cafes have a unique taste of its own and I truly miss it. This recipe creates a similar taste to the curry served at a Hong Kong chain restaurant called “Tai Hing” (太興). One of their signature dishes is, of course, curry!
| INGREDIENTS (2 SERVINGS) | |
|---|---|
| Chicken Thigh Meat | 2 Pieces (1lb / 450g) |
| [MARINATE] Chicken Bouillon Powder | 1½ Teaspoons |
| [MARINATE] Shaoxing Wine | 1 Teaspoon |
| [MARINATE] Ground White Pepper | 1 Teaspoon |
| Carrot | 1 |
| Onion | 1 |
| Potato | 2 |
| Ginger | 3 Slices |
| Garlic | 4 Cloves |
| [SAUCE] Spicy Curry Powder | 2 Tablespoons |
| [SAUCE] Canned Coconut Milk | 14oz / 400ml |
| [SAUCE] Chicken Broth | 1⅔ Cups / 400ml |
| [SAUCE] Salt | 1 Teaspoon |
DIRECTIONS
- Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
- In a container, combine all [MARINATE] ingredients with the chicken meat and marinate for 15 minutes.
- Peel and cut the carrot and potatoes into smaller pieces. Cut the onion, ginger and garlic into slices.
- Heat some oil in a pot on medium heat and cook the ginger and garlic briefly.
- Add onions until they turn translucent, then add the chicken meat into the pot.
- When the chicken meat is browned, add potatoes and carrots and cook for 3 minutes.
- Add [SAUCE] ingredients. When it comes to a boil, turn to low heat and cover with a lid and simmer for 20 minutes.
- Serve immediately with steamed rice.
- DŌZO!
DŌZO by estellicious cooking 