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  • May

Everyone like Hong Kong Chicken Curry

Updated: May 29, 2019

Ingredients:

½ onion - cut in 6 wedges

3 potato, medium size, cut into irregular shaped wedges

1 carrot, medium size, cut into irregular shaped wedges

200 grams - Goldfish Chinese Curry Paste

10 chicken wings

4 cloves - garlic, minced

4-5 slices - ginger, sliced

2 sprigs - spring onion (optional)

A pinch - salt and ground white pepper, to taste


Marinate the chicken wings with:

1 tablespoon - light soy sauce

1 teaspoon - salt

1 teaspoon - rice wine

½ teaspoon - sugar

½ teaspoon - sesame oil



Methods:

1) Peel and wash the potatoes and carrot, then cut into diagonal wedges.

2) Mince garlic and slice ginger.

3) Brown the potatoes and carrots over high heat in a wok, until they are lightly golden brown color. take them out and set aside.

4) Use the same pan to brown the chicken wings over high heat for a few minutes.

5) Add in onion, use the leftover oil from the chicken to stir-fry onion over medium heat until translucent and light brown.

6) Add ⅔ of curry sauce followed by ginger slices and minced garlic, stir-fry for 30 seconds until fragrant, then add rest of curry sauce and stir-fry for a further 30 seconds.

7) Add the potatoes, carrots, and chicken wings back to the pot, stir-fry until everything is fully covered by the curry sauce.

8) Add coconut milk and water just enough to cover the chicken and vegetables.

9) Bring the curry to a boil, put the lid on and let it simmer for 20 to 25 minutes.

10) Add salt and pepper if needed. Garnish with spring onion. Ready to serve with steamed rice.


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