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Cantonese-style Curry Chicken

Cantonese-style Curry Chicken is a traditonal Chinese recipe (Cantonese, from Hong Kong) for a classic lighly-spiced curry of chicken with potatoes and coarrots. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Cantonese-style Curry Chicken.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesChina Recipes


The curry you get in Chinese restaurants in the UK is typically Cantonese-style. This, however, is how the Cantonese cook the dish at home and is a Hong Kong speciality. To make this economical I’m using chicken wings (but you could use thighs too).

Ingredients:

850 g chicken wings
500g (1 lb) potatoes, peeled, halved lengthways and cut into chunks
1 large carrot, peeled and sliced into rounds
1 red onion, halved with one half cut into chunks and the other finely sliced
1 spring onion (just the green parts), sliced into rounds
1 thumb-sized piece of ginger, cut into matchsticks
3 garlic cloves, sliced thinly
4 tbsp cooking oil
3 cup boiling water
4 tbsp coconut milk

For the Brine:
1l (4 cups) cold water
1 tbsp salt
1 tbsp rice wine

For the Chicken Marinade:
1/2 tsp Chinese yellow curry powder (or you could use Madras curry powder for this recipe)
1 tsp chicken bouillon powder (or cube, crumbled)
1 tbsp oyster sauce
1 tsp salt
1/2 tbsp rice wine
1 tbsp cornflour (cornstarch)

For Cornflour Slurry:
1 tsp cornflour (cornstarch)
1 tbsp water

For the Seasoning
2 tsp rice wine
1 tsp salt
2 tsp sugar
1 tbsp Chinese yellow curry powder (or you could use Madras curry powder for this recipe)
1 tsp curry powder
1 tsp chicken bouillon powder (or cube, crumbled)
1 tsp sesame oil
1 tsp cooking oil

Method:

Remove and discard the tips from the wings then separate the drumettes from the remainder of the wing. Make a couple of slashes in the flats and the drumettes, to ensure they absorb the flavourings.

Prepare the brine solution, add the chicken pieces and set aside as you prepare the vegetables. As soon as you chop the potatoes place in a bowl of water. This prevents oxidation and helps remove the excess starch.

Squeeze the excess salt solution from the chicken wing pieces and rinse under cold, running, water. Pat the wings dry in a tea towel then mix the spice marinade. Combine the curry powder, chicken bouillon, oyster sauce, salt and rice wine. Mix well to combine then add to the chicken and rub all over to combine. Scatter over the cornflour (cornstarch) and once again rub into the chicken. Set aside to marinate until needed.

Drain the potatoes then pat dry in a clean tea towel. Place a wok on high heat and when hot add 1 tbsp vegetable oil. Add the chopped onions and stir-fry for 30 seconds then remove and set aside on a plate.

Add 1 tbsp oil to the wok and use to stir-fry the dried potatoes for a few minutes, until they begin to colour on the outside. At this point add the carrot pieces and stir-fry for 40 seconds before lowering the heat. Transfer the potatoes and carrots to a bowl and set aside.

Add 2 tbsp oil to the wok and use a spoon to coat the surface of the wok with the oil. Add in the chicken pieces as a single layer and pan fry over low heat for around 2-3 minutes, or until nicely coloured. At this point flip the chicken pieces over and cook for 2-3 minutes more until coloured. Add the ginger and garlic pieces and distribute between the chicken. Scatter the sliced onion over the top. Now stir fry to mix everything together.

Add 2 tsp rice wine, 1 tsp salt and 2 tsp sugar along with 1 tbsp curry powder and stir-fry to mix all the ingredients. At this point return the potatoes and carrots to the wok, stirring to mix everything well. Pour in 750ml (3 cups) boiling water (or enough water to almost cover the contents of the wok). Cover with a lid then bring to a boil over high heat. When boiling give the mixture a stir to ensure nothing is sticking to the base of the wok. Taste and adjust the salt, then add 1 tsp extra curry powder, and 1 tsp chicken bouillon powder. Stir again to mix, cover with a lid and cook for 10 minutes.

Reduce the heat and check to see if the vegetables and chicken are done. Uncover the pan, increase the heat to high and boil the curry to reduce the sauce slightly (you will be adding cornflour slurry to thicken later). Scatter over the onions that were stir-fried earlier and mix into the curry. Pour over and mix in 4 tbsp coconut milk (this gives the curry more body) and adds a note of sweetness.

Stir well to combine then adjust the seasoning to taste. Pour in the cornstarch slurry and mix well to combine (this will thicken the sauce). Drizzle over the sesame oil and cooking oil. Stir to combine and cook for about 2 minutes more.

Turn into a serving bowl, garnish with the spiced spring onions and serve accompanied by steamed broccoli and carrots.