Chinese Curry Chicken

Notes

This dish is just about the same as my favorite chicken korma dish from a local Tucson Indian eatery. They don't use coconut in their korma, so this recipe is almost identical. I like to make extra sauce by upping the amount of chicken stock and spices. I also like to add a little turmeric or saffron along with the curry to brighten the color of the sauce. You can also make saffron rice instead of plain white to brighten things up a little.

Secret tip: lightly sear the chicken on the grill, just so the outside is seared before dicing it and plopping it in the skillet; this gives a little bit of a crunchy outer coating to the chicken, and adds some visual panache with the grill marks on the chicken. Of course the spice volume can be turned up to 11 by adding a pinch or two of cayenne pepper as the dish simmers.

Ingredients:

  • Cooked rice
  • 2 Garlic cloves, smashed and sliced
  • 2 Tbs Fresh, diced ginger
  • 1 Onion, 1/2-inch dice
  • 1/2 lb Chicken breast, 1/2-inch dice
  • 2 Medium potatoes, 1/2 inch dice (optional)
  • 1 Medium carrot, 1/2 inch dice (optional)
  • 2 -4 tablespoons Peanut oil or 2 -4 tablespoons canola oil
  • 1 -3 Tbs curry powder
  • 2 Tbs chopped cilantro
  • 1 Tsp salt
  • 1 to 2 Cups chicken stock
  • 1 to 2 Tbs cornstarch, in 1 to 2 Tbs water

Directions:

  1. Start rice cooking
  2. Prepare garlic, ginger, onion, chicken, potatoes, carrots and cilantro
  3. Heat empty wok or skillet over high heat until searing-hot; add oil and swirl to coat thoroughly
  4. Add garlic and ginger to the wok, toss briefly until fragrant
  5. Add onion and curry powder, toss to thoroughly coat
  6. Add diced chicken, stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through)
  7. Add potatoes, carrot, and salt, and stir to coat
  8. Add chicken stock or water to almost cover, bring to a boil, reduce heat, and simmer 10-15 minutes until all ingredients are cooked through
  9. Thicken sauce with cornstarch/water mixture and serve over rice, garnish with a couple of whole cilantro leaves on top