Chinese chicken curry recipe - How to cook delicious & addictive curry minus the intense heat

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 chicken thighs into large chunks, bone-in and skin-on.

Marinate chicken with light soy sauce and salt; preferably for half a day.

Cut onions into large chunks, chop garlic, and thumb-size ginger.

Cut galangal into small pieces for effective blending.

Remove the outer layer of lemongrass, bash it, and cut into thin slices.

Remove seeds from red chili and cut into small pieces.

Bash a few pieces of candlenuts to help thicken the gravy.

Blend all prepared ingredients (onion, garlic, ginger, galangal, turmeric, lemongrass, red chili, candlenuts) with some cooking oil and water to form a curry paste.

Put the curry paste into a wok and sauté over low heat until it thickens and darkens, about 20 minutes.

Add curry leaves and Malaysian curry powder to the paste, along with a cup of water to create gravy.

Add the marinated chicken to the wok and mix with the gravy; add more water if the mixture is too thick.

Bring to a boil over medium heat, then lower the temperature to barely simmer for 10-15 minutes.

After 15 minutes, add potatoes and coconut milk; add more water if too thick.

Bring to a boil again, then reduce heat to barely simmer until potatoes are tender, about 25 minutes.

Season with salt and sugar to taste; adjust salt based on gravy volume.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens