Curry Chicken Pieces
Cook chicken pieces and potato chunks until tender, then simmer with curry powder, shredded coconut, and other seasonings to make this aromatic curry dish.
Ingredients
tender chicken (washed, cut into pieces, briefly stir-fried with a small amount of vegetable oil, then simmered in water until cooked through)
500 g
potato (boiled in water until cooked, peeled, cut into irregular chunks, then lightly fried in oil and removed)
100 g
chopped scallion
5 g
chopped onion
25 g
shredded coconut
15 g
salt
1 tsp
curry powder
1 tsp
chicken bouillon
1/2 tsp
Instructions
1
Step 1
Wash the chicken, cut it into pieces, briefly stir-fry with a small amount of vegetable oil, then add water and simmer until cooked through. Boil the potato in water until tender, peel it, cut it into irregular chunks, lightly fry in oil, then remove and drain.
2
Step 2
Place a wok over high heat and add vegetable oil. When the oil reaches about 50% hot, add the chopped scallion and chopped onion to bloom the aroma. Once the oil cools to about 20–30% hot, add the curry powder and stir until evenly combined. Pour in a small amount of chicken broth, then add the chicken pieces, potato chunks, and salt. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Stir in the shredded coconut and chicken bouillon, simmer briefly, and serve.
