Quick and fast Chinese chicken curry (快咖哩)

Chinese curry is quite different to other curries in Asia. Compared to Indian curry, we use less spices and no yogurt. The secret to a good curry is a good curry paste. The one we use is made by “Koon Yick Wah Kee Factory” (we’ve attached a picture of the bottle at the bottom of this blog). This recipe draws from Macanese style cooking, which is heavily influenced by the Portuguese cuisine, so we have included coconut milk!

Ingredients:

300g of chicken thighs

2 potatoes

2 cloves of garlic

1 onion

Light soy sauce

Dark soy sauce

1 Chicken stock cube

1 tspn of curry paste (or acc to taste)

100g of coconut milk

Preparation time: 10 min

Cooking time: 30 min

Total time: 40 min

Procedure:

1. Dice the chicken and marinade in sugar, light soy sauce and dark soy sauce.
   
2. Peel the potatoes and cut into small slices.
   
3. Cut onions into slices.
   
4. Heat up some oil, and quickly brown the garlic.
   
5. Add the chicken thighs and 1 teaspoonful of curry paste. Stir in the curry paste to mix.
   
6. Add the potatoes and then add boiling water to just cover the food.
   
7. Add 1 cube of chicken stock.
   
8. Simmer for 30 min.
   
9. Add the coconut milk when the potatoes are cooked.
   

Tips:

• Chicken thighs are smoother than chicken breasts. If you cannot get chicken thighs, any brown meat will do.
  
• Cut up potatoes into thin slices so that they cook quicker.
  
• Coconut milk should not be overcooked.