Hong Kong Chicken Curry
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Serves: 4 servings
 
Ingredients
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 tbsp curry powder
  • 8 skinless, boneless chicken thighs
  • ½ tsp salt
  • 400 mL can coconut milk
  • 2 large carrots, sliced into coins
  • 2 medium potatoes, peeled, cut into ½ inch chunks
  • 1 cup frozen peas
  • ½ cup chopped cilantro
Instructions
  1. Heat a large wide frying pan over medium-high heat. 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.
  2. 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 with rice.
Notes
Recipe source: Chatelaine: April 2012.
Recipe by Salu Salo Recipes at https://salu-salo.com/hong-kong-chicken-curry/