How To Cook Authentic Curry Chicken

 

Ingredients

• 850 grams chicken wings, cut into smaller sections
• 454 grams potatoes, peeled and chopped into bite-sized chunks
• 85 grams carrot, peeled and cut into smaller chunks
• 1 red or yellow onion. Cut 3/4 of it into large/medium-sized chunks. Cut the rest into thin strips.
• 1 stalk green onion (just the green part), cut into thin pieces
• 7.1 gram ginger, cut into smaller pieces
• 3 cloves garlic, cut into thin slices
• 2 tablespoons cooking oil
• 3 cups of boiling water
• 4 tablespoons coconut milk

Chicken soaking solution

• 4 cups cold water
• 1 tablespoon salt
• 1 tablespoon cooking oil

Chicken marinade

• 1/2 teaspoon curry powder
• 1 teaspoon chicken powder
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1/2 tablespoon cooking wine
• 1 tablespoon cornstarch

Cornstarch slurry

• 1 teaspoon cornstarch
• 1 tablespoon water

Seasoning

• 2 teaspoons cooking wine
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon curry powder
• 1 teaspoon chicken powder
• 1 teaspoon sesame oil

Instructions

1. Remove the chicken wings / drumsticks from the salt and wine water soak. Squeeze out the excess water and place them into a coriander. Give the wings another rinse with clean water. Squeeze out the excess water of each piece.
2. Pat dry the wings with a paper towel. Place them into a large bowl.
3. In a separate bowl, combine curry powder, chicken powder, oyster sauce, salt and cooking wine to create the marinade.
4. Add the marinade to the bowl of the wings and mix well to distribute. Massage them gently to coax the marinade in. Sprinkle cornstarch over the wings and mix well to distribute to avoid clumps. Set it aside.
5. Heat up 1 tablespoon of oil.
6. Add the large chunk of onion and stir fry it untill fragrant, or about 20 seconds. Transfer it to a plate.
7. Add 1 tablespoon of oil and the chopped potatoes. Stir fry them untill golden brown about 70-80 seconds. 
8. Add the carrots and stir fry them together with the potatoes for about 30 seconds. Transfer everything into a bowl. 
   
   
   
9. Add 1 tablespoon oil and the chicken wings to the wok. Leave it to sear for 3 minutes on medium heat. Add 1/2 tablespoon oil around the edges of the wok to prevent stickiness.
10. Flip each individual piece over and sear it for 3 minutes. 
    
    
11. Add the garlic and ginger to the wok. Cook it for 30-40 seconds without too much stirring. 

    

    
    
12. Add the thin strips of onion and cook it for 30 seconds without stirring. 

    
    
13. Add the seasoning of the cooking wine, salt, sugar and curry powder and stir it to distribute. 
14. Add the potatoes and carrots back to the wok and stir them in. 

    
    
15. Add 3 cups boiling water enough to cover the ingredients. Cover it with a lid and bring it to a boil over high heat. Uncover it and give everything a stir. 

    
    
16. Give the sauce a taste and adjust if needed..
17. Lower the heat to medium and cook covered for 20 minutes. 

    
    
18. Check the doneness of the potatoes. When they are readily cooked, turn the heat up to high to reduce the sauce. 
    
19. Add the red/yellow onion and 4 tablespoons coconut milk. Stir them it constantly.

    

    
    
20. Add 1 teaspoon sesame oil for a nutty aroma and a quick dash of 1 teaspoon oil for extra shine. Turn off the heat and plate it. Garnish the dish with chopped spring onion.