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

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken thighs, Bone‑less chicken pieces
• Instead of Salt: Kosher salt
• Instead of White Pepper: Ground white pepper
• Instead of Black Pepper: Freshly cracked black pepper
• Instead of Brown Sugar: White sugar, Honey (use less)
• Instead of Chicken Powder: Chicken bouillon cube (crushed), Vegetable bouillon
• Instead of Chinese Rice Wine: Dry sherry, Mirin
• Instead of Light Soy Sauce: Low‑sodium soy sauce
• Instead of Sesame Oil: Peanut oil
• Instead of Oyster Sauce: Mushroom soy sauce
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Potatoes: Sweet potatoes, Yukon gold potatoes
• Instead of Salt (for boiling potatoes): Kosher salt
• Instead of Garlic Cloves: Garlic paste
• Instead of Ginger: Ground ginger (use less)
• Instead of Small Chili: Red pepper flakes, Thai bird’s eye chili
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Onion: Shallots
• Instead of Curry Powder: Thai red curry paste (adjust amount)
• Instead of Coconut Cream: Full‑fat coconut milk
• Instead of Bean Sauce: Fermented black bean paste
• Instead of Hoisin Sauce: Barbecue sauce (less sweet)
• Instead of Cornstarch: Arrowroot powder, All‑purpose flour (double amount)

Equipment Needed

• Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Pot
• Colander
• Spatula or Wooden Spoon
• Small Bowl (for slurry)
• Lid for Wok

Critical Steps — Do Not Skip

• Marinating the chicken for flavor development
• Par‑boiling potatoes to ensure they become melt‑in‑your‑mouth
• Toasting the curry powder without burning
• Adding coconut cream and allowing it to simmer
• Thickening the sauce with cornstarch slurry

Chef Tips from the Video

• Use fresh curry powder for the most aromatic flavor; stale powder loses potency.
• Add a handful of fresh Thai basil leaves at the end for an authentic Cantonese touch.
• For extra richness, stir in a splash of fish sauce or a knob of butter just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Par‑boil potatoes a day ahead and refrigerate; add them directly to the curry.
• Coconut cream can be stored unopened in the pantry; once opened, keep refrigerated and use within 3 days.

Frequently Asked Questions