Chinese Chicken Curry Recipe
Chinese Chicken Curry
Chinese chefs have always been good at incorporating new ingredients and recipes into their cooking, so it is no great surprise that they added Indian curries to their menus. The recipe that follows is for curried chicken breasts. The breasts are cut into one-inch square pieces with the skin and bone left on.
I tried it once with boneless, skinless chicken breasts, and the flavor wasn’t anywhere near as good. I also prefer to use red skin potatoes rather than russets, because they don’t turn to mush right away.
The major differences that I noticed between this Chinese curry and a typical Indian curry are as follows:
- Vegetable oil is used in place of ghee.
- Soy sauce is used.
- Curry powder and/or paste are used instead of making your own blend of spices.
In any event, this curry is delicious. Of course, the results will vary somewhat depending on which type of curry powder or paste that you use. I prefer a yellow curry with substantial turmeric, fenugreek, and aromatic spices with not too much heat. The choice is up to you. I hope that some of my Indian followers will comment on this article, as I am always anxious to learn.
Preparation Time: 30 Minutes
Cooking Time: 60 Minutes
- 3 whole chicken breasts including the skin and bones
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger root
- 2 medium onions cut lengthwise into ½ inch strips
- 3 tablespoons of oil (or ghee)
- 4 medium red skin potatoes cut in half and then in quarters
- ½ cup water or chicken stock
- 2 tablespoons yellow curry paste
- 1 teaspoon curry powder
- 2 tablespoons black soy sauce
- 1 teaspoon sugar
- 2 tablespoons dry white wine
- Split the chicken breasts in half removing the breastbones and trimming off any excess fat. Do not remove the skin or the remaining bones.
- With the bone side down, cut each breast into one-inch squares (including the skin and bone) using a cleaver.
- Heat the oil in a large frying pan and fry the chicken pieces, skin side down, until the skin is golden brown and crisp. Remove the chicken with a slotted spoon to a separate dish.
- Reheat the remaining oil and stir-fry the onions, ginger, and the garlic until the garlic starts to turn brown and then add in the sauce mixture.
- When the sauce starts to boil, return the chicken, add the potatoes and water or stock, and simmer covered for 20 minutes until the chicken is tender.