Curry Braised Chicken

Name: Curry Braised Chicken
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Ingredients: 250 g Chicken pieces (washed, drained, mixed with wet starch); 400 g Potatoes (peeled, cut into irregular chunks, soaked in water for 1 hour, drained); 50 g Curry paste; 5 g Salt; 15 g Sugar; 3 g MSG; 10 g Minced garlic; 10 g Sesame oil; 5 g Minced ginger; 15 g Cooking wine; 5 g Chili flakes; 50 g Wet starch; 25 g Minced onion; 500 g Peanut oil (for frying)

A Guangdong home-style dish of chicken and potatoes braised in oil-based curry. Golden and glossy in color, with a savory flavor and a fragrant, mildly spicy note.

2h 5m

Easy

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Ingredients

Chicken pieces (washed, drained, mixed with wet starch) 250 g

Potatoes (peeled, cut into irregular chunks, soaked in water for 1 hour, drained) 400 g

Curry paste 50 g

Salt 5 g

Sugar 15 g

MSG 3 g

Minced garlic 10 g

Sesame oil 10 g

Minced ginger 5 g

Cooking wine 15 g

Chili flakes 5 g

Wet starch 50 g

Minced onion 25 g

Peanut oil (for frying) 500 g

Instructions

Step 1

Wash the chicken pieces, drain off the water, and mix evenly with wet starch. Peel the potatoes, cut them into irregular chunks, soak in water for 1 hour, and drain.

Step 2

Heat the wok over high heat, add peanut oil. When the oil reaches medium-hot temperature, add the potatoes and fry until cooked through, then add the chicken pieces and pass through the oil until half-cooked. Pour into a strainer to drain the oil.

Step 3

Sauté the minced garlic, chili flakes, minced onion, and minced ginger until fragrant. Add the curry paste, chicken pieces, and potatoes. Splash in the cooking wine, add broth, salt, MSG, and sugar. Cover and braise until the chicken is cooked through.