A Chinese persons solution to tv dinners is chicken curry, everything just goes into one pot you don’t have to watch it, its a one dish dinner with minimal fuse and clean up. If you like rich and tasty sauces that go well with rice, this is a good one to try. My mum usually doesn’t add coconut cream and substitutes this with milk instead. As please be warned adding coconut cream does add extra un needed calories into the dish, but makes everything oh so very creamy, and fragrant.
Don’t be discouraged by the word curry in this dish, its very smooth and mild, even “The Man” who isn’t a big fan of spicy or curry dishes always goes for seconds.
Ingredients
1 1/2 kg chicken wings or pieces
2 potatoes (roughly cut)
1 onion (diced)
2 cloves garlic (crushed)
2 slices ginger
2 tbsp vegetable oil
2 tbsp curry powder
2 cups chicken stock
1 cup water
2 tsp chicken powder
1 tsp white pepper
1 tsp raw sugar
1 cup coconut cream
Salt & Pepper
Optional Extra
1 tbsp Cornstarch
2 tbsp Water
Method
Using a large non stick pot, pour in oil, crushed garlic, ginger and onions, cook till fragrant, then remove from pot and set aside for later.
Add in chicken and potatoes to pot. Once chicken is browned, stir through curry powder making sure everything is nicely coated.
Now add the onions, chicken stock, water, and flavour with chicken powder, pepper and sugar. Bring to boil then simmer on low heat with lid on for 30 minutes.
Lastly stirring in coconut milk, and simmering for another 5 minutes. Taste and adjust to suite with salt and pepper. Serve with steamed rice
Optional Extra
If you like the sauce thicker, in a bowl combine cornstarch and water together then pour into pot and stir till thick.