Chinese Chicken Curry
photo by Lauren B.
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 tablespoons vegetable oil
- 4 garlic cloves, crushed
- 3 medium onions, sliced lengthwise
- 2 large chicken breasts, boned and cut in 2 inch pieces or 6 chicken thighs, bone in
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons soy sauce
- 1⁄2 cup water
- 3 medium potatoes, cubed
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
directions
- Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
- Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
- Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
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Reviews
-
Made this about five times now and it's one of my favourites and on regular rotation. Very strong in the garlic department and I always add extra curry powder (my preference). I never seem to need to add the cornstarch at the end as the dish is always thick enough. I add lots of mixed veges at the end and it makes a great meal without the need for rice or noodles. A real winner!
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It's a great basic curry recipe and so easy. I like my curry a little more saucy so added an extra half a cup of water and half a teaspoon of ground cumin so the flavour wasn't watered down. Added the carrot as suggested and threw in a few beans in the end to try to get the kiddo eating more veggies!
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