I went to our local library on the weekend and signed out some food magazines. There were a few recipes which caught my attention and one of them was this Hong Kong style chicken curry. I remember enjoying them few times in Chinese restaurants; one specifically was beef brisket curry. Although the recipe I found uses chicken as the main protein, I decided to give it a try anyway.
Every cuisine has its own way of cooking chicken curry. While others use six or more spices, the Chinese style simply consists of curry powder and coconut milk. Commonly used vegetables like carrots, potatoes and peas are also added to make this dish a hearty meal. This chicken curry is creamy, tasty and satisfying. Enjoy!
Cooking Tips for Perfect Chicken Curry
To achieve the best flavor in your Hong Kong chicken curry, start by marinating the chicken. A simple mix of soy sauce, garlic, and a splash of rice wine can enhance the chicken’s taste. Let it sit for at least 30 minutes. When cooking, brown the chicken first in a hot pan to develop a nice crust. This adds depth to the dish. Once the chicken is browned, remove it and sauté your onions until they are translucent. This step builds the foundation of flavor. Afterward, add the curry powder, allowing it to cook for a minute or two before introducing the coconut milk. This helps to release the spices’ essential oils, making the dish more aromatic. Stir occasionally as it simmers, and adjust the thickness by adding more broth or coconut milk if necessary. Finally, taste and adjust the seasoning before serving, as the flavors will meld beautifully as it cooks.
Ingredient Notes
The beauty of Hong Kong chicken curry lies in its simplicity and versatility. The base is curry powder, and while there are many options out there, look for a blend that suits your taste. Some brands offer a milder flavor, while others pack a punch. Coconut milk is also crucial; opt for full-fat coconut milk for a creamier texture. As for vegetables, feel free to swap in whatever you have on hand. Bell peppers, zucchini, or even green beans can work well. If you want an extra kick, try adding a teaspoon of chili paste or fresh chilies. For the chicken, boneless thighs offer more flavor and tenderness compared to breasts, but you can use either. If you prefer a vegetarian option, tofu or chickpeas can replace the chicken while still soaking up all those delicious flavors.
Serving Suggestions
Hong Kong chicken curry is best served over steamed rice or with warm naan bread to soak up the delicious sauce. For a touch of freshness, consider garnishing the dish with chopped cilantro or green onions. A squeeze of lime juice can also elevate the flavors and add brightness to the meal. If you want to turn this into a complete feast, pair the curry with some simple sides, like a cucumber salad or pickled vegetables. These add a crunchy contrast to the creamy curry. If you have leftovers, they make for a fantastic lunch the next day, as the flavors deepen over time. Just reheat gently on the stove, adding a splash of water or broth if needed to loosen up the sauce.
Frequently Asked Questions
Can I use other proteins instead of chicken?
You can totally swap out chicken for other proteins like beef, shrimp, or tofu. Just keep in mind that cooking times will vary, so adjust accordingly to ensure everything is cooked through.
What can I use if I don’t have coconut milk?
If coconut milk isn’t on hand, you can use heavy cream or a combination of milk and some coconut extract for a similar flavor. Just know that the texture might be a bit different.
How do I store leftovers?
Leftover Hong Kong chicken curry can be stored in an airtight container in the fridge for about three to four days. If you want to keep it longer, freezing it is a great option, just make sure to use a freezer-safe container.
Can I make this dish ahead of time?
Making this curry ahead of time is a great idea. It actually tastes even better the next day as the flavors have more time to meld together, so go ahead and make it a day in advance.
What are some good side dishes to serve with this curry?
This chicken curry pairs really well with steamed jasmine rice or fluffy naan. You could also serve it with a simple cucumber salad to balance out the richness.
Hong Kong Chicken Curry
Ingredients
- 2 tbsp vegetable oil
- 1 onion sliced
- 2 tbsp curry powder
- 8 skinless boneless chicken thighs
- 1/2 tsp salt
- 400 mL can coconut milk
- 2 large carrots sliced into coins
- 2 medium potatoes peeled, cut into 1/2 inch chunks
- 1 cup frozen peas
- 1/2 cup chopped cilantro
Instructions
- 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.
- 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.
Thank you for this quick and easy recipe!! I lived in Hong Kong for seven years before moving to the USA, and I really miss the food! I made this today, and turned out just like how I imagined it would be, so, thanks again!
You’re welcome! Glad you liked it 🙂