BEST Chinese Chicken Curry Recipe - My Grandfather's Restaurant Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable.

Cut 600 grams of chicken thigh fillets into chunks.

Marinate the chicken with 1 tablespoon of sugar, 2 tablespoons of light soy sauce, and 1 tablespoon of sesame oil. Cover with cling film and refrigerate for at least 30 minutes.

Heat 1 tablespoon of vegetable oil in a wok over high heat.

Add roughly chopped 1/2 onion to the wok and sauté until softened, avoiding browning.

Push the onions to one side and add the marinated chicken to the wok.

Let the chicken brown on one side before stirring to avoid steaming, achieving a slight caramelization.

Once browned, remove the chicken and onions from the wok and set aside.

In the same wok, add 3 ladles of cold water and 1 large ladle of curry powder, stirring to combine.

Heat the mixture, adjusting the thickness by adding more water or curry powder as needed.

Add 1 tablespoon of sugar and large pinches of salt to taste, stirring well.

Taste the curry sauce, adjusting sweetness and saltiness as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens