Hong Kong Chicken Curry

Savory Hong Kong Chicken Curry combines tender chicken with a rich coconut milk base, vibrant veggies, and aromatic spices for a comforting, flavorful meal. It's easy to whip up and deliciously satisfying.

Course Main Course

Cuisine Chinese

Keyword chicken, coconut milk, comfort food, curry, vegetables

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 450kcal

Author Liza A

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.

Notes

Recipe source: Chatelaine: April 2012.

Nutrition