Hong Kong chicken curry
This chicken curry recipe is both bright and mellow, thanks in part to the addition of punchy curry powder and rich coconut milk. The trio of carrots, potatoes and peas helps the meal come together easily with fridge and pantry staples.
- 2 tbsp vegetable oil
- 1 onion , sliced
- 2 tbsp curry powder
- 8 skinless, boneless chicken thighs
- 1/2 tsp salt
- 398-mL can coconut milk
- 2 large carrots , sliced into coins
- 2 medium potatoes , peeled, cut into 1/2 inch chunks
- 1 cup frozen peas
- 1/2 cup chopped cilantro
- Heat a large wide frying pan over medium-high. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 min. Sprinkle chicken with salt, then add to pan. Stir until coated.
- Add coconut milk, carrots and potatoes and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 min. Remove lid and continue boiling until liquid is slightly thickened, about 5 more min. Stir in peas and cilantro and cook for 1 more min. Serve chicken curry with rice.
Nutrition (per serving)
- 28 g,
- 33 g,
- 34 g,
- 6 g,
- 455 mg.
Crispy, fruity white
The coconut milk and spices of Hong Kong Chicken Curry call out for an intensely aromatic, off-dry white. This exotic Californian over-delivers with orange blossom and sweet peach jam chased by a clean, fresh finish. Serve ice-cold.
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