Chinese chicken Curry Hong Kong

 INGREDIENTS

• 900 g Chicken , boneless
• 3 Potatoes , medium size, wedge cut
• 2 Onions , medium size, wedge cut
• 4 cloves Garlic , whole or chopped
• 250 ml Coconut milk
• 250 ml Chicken broth
• 1 tbsp Curry powder
• 1 ½ tsp Salt
• 1 tsp Sugar or MSG
• 1 tbsp Shaoxing wine
• 2 tsp Turmeric
• 4 tbsp Oil

Ingredients for chicken marinade:

• 2 tsp Light soy sauce
• 1 ½ tsp Sugar
• 2 tsp Cornstarch
• 2 tsp Oil

INSTRUCTIONS

1. Cut chicken into 1” cubes
2. Cut potatoes and onions into wedges
3. Marinate chicken with 2 tsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch. Mix well and add 2 tsp oil and mix well again
4. Heat a wok or pan on medium-high heat. Add 2 tbsp oil
5. Fry potatoes until golden, remove from heat and set aside
6. Auntie Emilys Kitchen-Hong Kong Style Curry Chicken-Step5
7. On high heat, put the chicken in the wok. Add more oil if there is no oil leftover from frying the potatoes. Don’t stir the chicken for 30 seconds to let one side brown
8. Auntie Emilys Kitchen-Hong Kong Style Curry Chicken-Step6
9. Flip the chicken to the other side. Start stir-frying after 20 seconds. Lower the heat to medium. Remove the chicken from the wok after browning. The chicken doesn’t need to be cooked through at this point
10. If there is no oil left in the wok after removing the chicken, add more oil
11. Add 1 tbsp curry powder, 2 tsp turmeric and fry the powders for a few seconds then add garlic Depending on your preference and the curry powder you chose, you can add more or less curry powder. The 2 tsp turmeric that added was only for a nicer yellow colour. Note: too much turmeric can give off a bitter taste
12. Auntie Emilys Kitchen-Hong Kong Style Curry Chicken-Step9
13. Add onions and 2 tbsp Shaoxing wine. Fry until aromatic
14. Auntie Emilys Kitchen-Hong Kong Style Curry Chicken-Step10
15. Add the potatoes and mix well
16. Add 250 ml coconut milk, 250 ml chicken broth, 1 ½ tsp salt and 1 tsp sugar and mix well
17. Cover with a lid and turn heat down to low. Braise for 20 minutes
18. After 20 minutes, stir and add chicken. Braise for another 8 minutes If you’re using bone-in chicken meat, you’ll need an extra 5 minutes or so. Add more water/broth when required
19. Serve with rice, noodles or naan

Source:  Auntie Emilys Kitchen