Curry is one of those flavors that differs depending on where in the world your dish comes from. For example, curry flavors and dishes differ among chinese, thai, and indian foods. Today, I’m sharing a curry chicken & potato recipe that my family has been making for years. This is based on my grandmother’s recipe and has no measurements which means every time we make it it varies a bit, but I can at least give you the ingredients!
For this recipe, I used a fresh chicken chopped into smaller pieces. To marinate the chicken you’ll need: salt, sugar, chinese cooking wine, corn starch, and white pepper.
Marinate the chicken for about an hour.
For the curry preparation you’ll need: curry powder, chicken broth, sugar, coconut milk, and oyster sauce.
First, I cut the potatoes and fry them so that they won’t get mushy and will hold their texture in the sauce.
Next, brown the chicken and then remove from the pan.
In a wok, I get the curry sauce going and mix in the chicken, potatoes, onions, shallots, and garlic.
Next, I transfer into a stock pot and bring to a boil. Then, let it simmer on the stove for 20 minutes or until chicken and potatoes are tender.
Add salt and pepper to taste and scallions for garnish are optional. Serve on top of rice and enjoy!