Hong Kong Style Chicken Curry Rice

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 Meat2 Pieces (1lb / 450g)
[MARINATE] Chicken Bouillon Powder1½ Teaspoons
[MARINATE] Shaoxing Wine1 Teaspoon
[MARINATE] Ground White Pepper1 Teaspoon
Carrot1
Onion1
Potato2
Ginger3 Slices
Garlic4 Cloves
[SAUCE] Spicy Curry Powder2 Tablespoons
[SAUCE] Canned Coconut Milk14oz / 400ml
[SAUCE] Chicken Broth1⅔ Cups / 400ml
[SAUCE] Salt1 Teaspoon

DIRECTIONS

  1. Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
  2. In a container, combine all [MARINATE] ingredients with the chicken meat and marinate for 15 minutes.
  3. Peel and cut the carrot and potatoes into smaller pieces. Cut the onion, ginger and garlic into slices.
  4. Heat some oil in a pot on medium heat and cook the ginger and garlic briefly.
  5.  Add onions until they turn translucent, then add the chicken meat into the pot.
  6. When the chicken meat is browned, add potatoes and carrots and cook for 3 minutes.
  7. Add [SAUCE] ingredients. When it comes to a boil, turn to low heat and cover with a lid and simmer for 20 minutes.
  8. Serve immediately with steamed rice.
  9. DŌZO!

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