Chicken Curry – Cantonese Style

Step 1: Prepare Chicken

Wash the chicken drumsticks and thighs. Chop them into smaller, bite-sized pieces to ensure better absorption of the curry flavor. Rinse the chopped chicken thoroughly and drain any excess water.

Step 2: Marinate Chicken

In a bowl with the drained chicken, add 1 heaping tablespoon of crushed garlic, 2 teaspoons of salt, a generous sprinkle of white pepper, 10 teaspoons of sugar, and 1 heaped teaspoon of chicken bouillon powder. Mix these dry spices thoroughly with the chicken. Then, add a good drizzle of light soy sauce, a good drizzle of oyster sauce, a drizzle of Chinese rice wine, a little bit of sesame oil, and a drizzle of olive oil. Mix well. Finally, add 2 heaped teaspoons of cornstarch and mix until the chicken pieces are evenly coated. Place the marinated chicken in the fridge for 30 minutes.

Step 3: Prepare Vegetables

Peel and slice 2 small onions. Peel and slice 3 large potatoes and 3 small sweet potatoes into approximately 1 cm thick pieces. Chop 4 large tomatoes into small pieces.

Step 4: Prepare Curry Spices

In a separate bowl, combine the curry spices: a few pieces of cinnamon sticks, a few cloves of cardamom seeds, a few pieces of star anise, a few pieces of cloves, a little bit of aniseed, 1 tablespoon of turmeric, half a tablespoon of coriander and cumin powder (Dhania Jeera powder), and 1 tablespoon of Mother-in-law Masala (chilli powder mix).

Step 5: Boil Potatoes

Bring a pot of water to a boil. Add half a teaspoon of salt to the boiling water. Carefully add the sliced potatoes and sweet potatoes to the pot. Let them boil on high heat for approximately 15-20 minutes until they are soft but still hold their shape.

Step 6: Pan-Sear Chicken

Heat a pan on high heat and add enough olive oil to coat the bottom. Once the oil is hot, add the marinated chicken pieces. Pan-sear the chicken, covering it with a lid for 3 minutes to steam. Flip the chicken pieces and cover again for another 3 minutes. Continue pan-searing until the chicken is nicely golden brown and has released most of its moisture (approximately 10 minutes total).

Step 7: Stir-fry Onions and Spices

Add the sliced onions to the pan with the chicken. Stir-fry until the onions soften and release their aroma. Then, add the prepared curry spices and stir-fry until the aromatic spices pop out and the room is filled with their fragrance.

Step 8: Add Tomatoes and Simmer

Add the chopped tomatoes to the pan and stir-fry for about 5 minutes until they soften slightly. Transfer the chicken and vegetables to a larger pot if needed. Add the boiled potatoes and sweet potatoes on top of the chicken. Pour in enough of the boiled potato water to just cover the ingredients. Add a good drizzle of oyster sauce and a drizzle of light soy sauce. Stir gently to combine. Add 2 more teaspoons of sugar and stir. Cover the pot and let it simmer for 15 minutes.

Step 9: Thicken Sauce and Serve

After 15 minutes of simmering, lift the lid. In a small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering curry while stirring continuously until the sauce thickens to your desired consistency. Serve hot with white rice.

• Chop chicken into smaller pieces for better flavor absorption.

• Cornstarch helps create a crispy skin when pan-searing and thickens the sauce.

• Pan-sear chicken first to lock in moisture and flavor before adding other ingredients.

• Adjust sugar and salt to your taste preference.

• If you don't have individual curry spices, use a mild curry powder mix from the store.

• For a spicier kick, you can add additional chili spice.