Curry Chicken
A Fujian (Min) cuisine curry chicken dish, where chicken is pan-fried until golden before being braised with curry sauce and other ingredients.
Ingredients
rooster (cut into chunks)
1
salt (for seasoning)
to taste
black pepper (for seasoning)
to taste
onion (chopped)
to taste
garlic cloves (chopped)
to taste
curry paste (for frying to release aroma)
to taste
bay leaves (for adding fragrance)
to taste
white sugar (for seasoning)
to taste
fruit (peeled and finely chopped)
to taste
Instructions
1
Marinating and Frying
Cut the rooster into chunks, season with pepper and salt to infuse flavor, then place in a frying pan with oil and fry until golden brown before transferring to another pot.
2
Frying Curry Paste
Add chopped onion, chopped garlic, and curry paste to the pan and fry until brown. Add water, bay leaves, and sugar, then stir well to combine.
3
Stewing
Pour the chicken chunks into the pan, adjust the seasoning to taste, add the peeled and finely chopped fruit, bring to a boil, then serve.
