Chinese cooking | How to make curry chicken at home easily

Cut 1 kg of free range chicken into chunks and marinate with fish sauce, salt, and curry powder.

Prepare the curry powder mix: combine 2 tablespoons of red chili powder, 1 tablespoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of curry powder.

Heat a generous amount of oil in a non-stick wok until hot.

Add fresh ingredients (salad, curry leaves, minced garlic, minced ginger, and fresh coriander roots) and sauté for 1-2 minutes until fragrant.

Reduce heat to low and add the mixed curry powders, sautéing for 3-5 minutes while stirring to avoid burning.

Add potato chunks and marinated chicken to the wok, stirring to combine.

Pour in diluted coconut milk (half coconut milk mixed with an equal amount of water) and add enough water to submerge the ingredients.

Season with 1 teaspoon of salt, light soy sauce, and sugar, then bring to a boil.

Cover and reduce heat to medium-low, cooking for 20-25 minutes until the potatoes are fully cooked.

Adjust seasoning with salt and sugar to taste, and add remaining diluted coconut milk for a watery version if desired.

Garnish with fresh curry leaves before serving.

Equipment Needed

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