Tender and Juicy Chinese Chicken Curry #chickencurry

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.

Slice the chicken breast in half, then slice it into smaller pieces.

Slice an onion in half and make onion wedges.

Blanch the chicken in cold water in a wok, bringing it to a boil for 2.5 to 3 minutes, depending on thickness.

Drain the chicken and place it in a bowl.

Rinse out the wok and add 1 tablespoon of cooking oil, heating it for 2 minutes.

Add the onion wedges to the heated oil and cook until they start to sizzle.

Add a spoonful of the curry paste to the onions and mix well, using something to scrape it off the spoon.

Add the blanched chicken to the wok and mix it with the curry paste and onions.

Add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/2 tablespoon of MSG to the mixture.

Pour in approximately 330 ml of chicken stock and stir everything together.

Add the frozen peas and cook for an additional 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens