Chicken Curry Recipe

Ingredients

• 1 kilogram Chicken Drumsticks (skin-on, bone-in)
• 2 teaspoons Salt (for marinating chicken)
• 0.5 teaspoon White Pepper (ground)
• 0.5 teaspoon Black Pepper (ground)
• 2 teaspoons Brown Sugar
• 1 teaspoon Chicken Powder (instant chicken bouillon powder)
• 1 tablespoon Chinese Rice Wine (Shaoxing wine)
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Sesame Oil (toasted)
• 1 tablespoon Oyster Sauce
• 2 tablespoons Olive Oil (1 tbsp for marinating, 1 tbsp for stir‑fry)
• 5 pieces Potatoes (medium, peeled and cut into bite‑size cubes)
• 1 teaspoon Salt (for boiling potatoes)
• 3 pieces Garlic Cloves (minced)
• 1 tablespoon Ginger (minced)
• 1 piece Small Chili (optional, sliced)
• 2 pieces Tomatoes (chopped, juicy)
• 1 piece Onion (medium, chopped)
• 3 teaspoons Curry Powder (medium heat level)
• 1 can Coconut Cream (approx. 400 ml)
• 1 teaspoon Bean Sauce
• 1 teaspoon Hoisin Sauce
• 1 tablespoon Cornstarch (mixed with 2 tbsp cold water to form slurry)
• 2 tablespoons Water (for cornstarch slurry) (cold)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine 2 tsp salt, ½ tsp white pepper, ½ tsp black pepper, 2 tsp brown sugar, 1 tsp chicken powder, 1 tbsp Chinese rice wine, 2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp oyster sauce, and 1 tbsp olive oil. Add the 1 kg chicken drumsticks and toss until evenly coated. Cover and let rest for 20 minutes.

   Time: PT10M

2. Prep the Vegetables

   While the chicken marinates, peel and cube the potatoes (about 1‑inch pieces). Chop the onion, mince the garlic cloves, mince the ginger, slice the chili, and dice the tomatoes. Set aside.

   Time: PT10M

3. Par‑boil the Potatoes

   Place the cubed potatoes in a pot, cover with water, add 1 tsp salt, and bring to a boil. Cook for about 30 minutes until just tender, then drain and rinse with cold water.

   Time: PT30M

   Temperature: medium-high heat

4. Stir‑Fry Aromatics

   Heat the wok over medium‑high heat, add 1 tbsp olive oil, then add the onion, garlic, ginger, chili, and tomatoes. Stir‑fry for 3‑5 minutes until fragrant and the tomatoes begin to break down.

   Time: PT5M

   Temperature: medium-high heat

5. Cook the Chicken

   Add the marinated chicken drumsticks to the wok. Stir‑fry for 8‑10 minutes, turning occasionally, until the chicken is lightly browned and about 75 % cooked through.

   Time: PT10M

   Temperature: medium-high heat

6. Add Curry Powder

   Sprinkle 3 tsp medium curry powder over the chicken and vegetables. Stir‑fry for another 3‑5 minutes to toast the spices and coat everything evenly.

   Time: PT5M

   Temperature: medium heat

7. Incorporate Coconut Cream

   Open the can of coconut cream and pour it into the wok. Stir gently for 2‑3 minutes until the sauce is glossy and begins to simmer.

   Time: PT3M

   Temperature: medium heat

8. Season with Bean & Hoisin Sauce

   Add 1 tsp bean sauce and 1 tsp hoisin sauce. Mix well to integrate the umami flavors.

   Time: PT2M

9. Simmer with Potatoes

   Add the drained potatoes to the wok, give everything a gentle stir, then cover with the lid. Reduce heat to low and let simmer for 20‑30 minutes until the potatoes are fully tender and the chicken is cooked through.

   Time: PT25M

   Temperature: low heat

10. Thicken the Curry

    In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Pour the slurry into the simmering curry, stir, and cook for 5‑7 minutes until the sauce thickens and coats the chicken and potatoes.

    Time: PT7M

    Temperature: medium heat

11. Final Taste Check & Serve

    Give the curry a final stir, taste for seasoning, and adjust with a pinch of salt or a dash more soy sauce if needed. Serve hot with steamed rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

3 g