Cantonese Style Chicken Curry

Step 1: Prepare and Marinate the Chicken

Wash and chop the chicken into smaller, bite-sized pieces. In a large bowl, combine the chicken with all the marinade ingredients: crushed garlic, salt, white pepper, sugar, chicken bouillon powder, light soy sauce, oyster sauce, Chinese rice wine, sesame oil, olive oil, and cornstarch. Mix everything together thoroughly. Cover and place in the fridge to marinate for at least 30 minutes.

Step 2: Prepare Vegetables and Spices

While the chicken is marinating, prepare the vegetables. Peel and slice the onions. Peel the potatoes and sweet potatoes, cutting the potatoes into thick slices and the sweet potatoes in half. Cut the tomatoes into wedges. In a separate small bowl, combine all the whole and ground spices: cinnamon sticks, cardamom pods, star anise, cloves, fennel seeds, turmeric powder, coriander & cumin powder, and masala mix.

Step 3: Boil the Potatoes

Bring a large pot of water to a boil. Add 1/2 teaspoon of salt. Carefully add the chopped potatoes and sweet potatoes to the boiling water. Cook on high heat for about 25 minutes, or until they are soft but still hold their shape. Do not discard the water.

Step 4: Sear the Chicken

While the potatoes are boiling, heat a large pan or wok over high heat. Add a generous amount of olive oil. Once the oil is hot, add the marinated chicken in a single layer. Pan-sear the chicken for about 10-15 minutes, turning occasionally, until it is nicely browned on all sides.

Step 5: Sauté Aromatics and Spices

Add the sliced onions to the pan with the browned chicken. Stir-fry for a minute until the onions become fragrant. Add the prepared spice mix to the pan and stir-fry for another 2-3 minutes until the spices are aromatic and the chicken is well-coated.

Step 6: Add Vegetables and Simmer

Add the tomato wedges to the pan and stir-fry for about 5 minutes until they start to soften. Using a slotted spoon, transfer the boiled potatoes and sweet potatoes from their pot into the chicken curry. Pour in enough of the starchy potato water to create a sauce that partially covers the ingredients.

Step 7: Final Seasoning and Thickening

Bring the curry to a simmer. Taste the sauce and adjust the seasoning with more sugar, oyster sauce, and soy sauce if needed. To thicken the sauce, mix 2 teaspoons of cornstarch with a little cold water to create a slurry. Slowly pour the slurry into the simmering curry while stirring continuously until the sauce reaches your desired consistency.

Step 8: Serve

Let the curry simmer for a final 5 minutes for all the flavors to meld together. Serve the hot chicken curry over a bed of fresh white rice.

• Chopping the chicken into smaller, bite-sized pieces helps it absorb the curry flavor more effectively.

• Using the starchy water from boiling the potatoes adds flavor and helps to naturally thicken the curry sauce.

• Adding cornstarch to the marinade creates a light coating that helps the chicken become golden and crispy when seared.

• If sweet potatoes are unavailable, you can use only regular potatoes.

• For a simpler spice mix, you can use a pre-made mild curry powder from the store instead of individual spices.