Hong Kong Style Curry Chicken with Potatoes港式咖喱雞薯仔
A beloved Hong Kong-style curry with tender chicken pieces and soft potatoes simmered in a rich, aromatic coconut curry sauce. Perfect with rice or bread.
01Ingredients
- 500g chicken thighs, boneless, skinless, cut into bite-sized pieces
- 2 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp curry powder (Hong Kong style, not too spicy)
- 1 tbsp light soy sauce
- 1 tsp sugar
- 400ml coconut milk
- 200ml chicken broth
- 2 tbsp vegetable oil
- Salt to taste
- 1 spring onion, chopped, for garnish
Nutrition (per serving)598kcal
- Protein38.5g
- Carbs32.8g
- Fat34.2g
Fiber 4.1 gSodium 498 mg
02Steps
- Heat vegetable oil in a pot over medium heat. Sauté chopped onion until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add curry powder and cook for 1-2 minutes, stirring constantly, until aromatic.
- Add chicken pieces and stir-fry until lightly browned on all sides.
- Pour in chicken broth, coconut milk, light soy sauce, and sugar. Bring to a simmer.
- Add potato chunks, reduce heat to low, cover, and simmer for 30 minutes, or until potatoes and chicken are tender. Stir occasionally.
- Season with salt to taste. Garnish with chopped spring onion before serving.
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