Village Curry Chicken Chinese Cooking Style

on

Village Curry Chicken – Chinese Cooking Style

There's nothing quite like the comforting aroma of a hearty curry wafting through the kitchen. This Village Curry Chicken recipe brings together the richness of spices and the creaminess of coconut milk, all with a Chinese cooking twist. It's a dish that speaks of family dinners, laughter, and warm memories, and I can’t wait to share it with you.

A Whiff of Spices to Start

The magic begins with a fragrant blend of spices—cardamom, cloves, cinnamon sticks, and star anise. These are gently fried in oil, releasing their warm and inviting aromas. As the spices sizzle, curry leaves join the mix, crackling and adding a burst of earthy fragrance that immediately transforms the kitchen into a cozy haven.

Building the Base

Next, sliced onions, shallots, and garlic are tossed into the pan. The trio turns golden brown, filling the air with their sweet and savory aroma. These humble ingredients form the foundation of the curry, their natural sweetness balancing the robust spices.

Crafting the Curry Paste

A good curry is all about the paste, and here’s where the magic happens. Curry powder is mixed with just enough water to form a thick, smooth paste. This is added to the pan along with chili paste, and the mixture is stirred continuously until the oil separates. This step might take patience, but it’s the secret to an aromatic and flavorful curry.

Marrying the Flavors

Chicken pieces go in next, soaking up all the goodness of the curry paste as they fry. This step ensures every bite of chicken bursts with flavor. To create that signature creamy texture, coconut milk and sour cream are added. If you don’t have sour cream, no worries—I substituted with a mix of milk and vinegar, and it worked perfectly.

The Final Touch

To complete the dish, diced potatoes and water are added, bringing everything together. The curry is brought to a boil, then seasoned with chicken stock powder for an extra umami punch. A sprinkle of desiccated coconut is stirred in for added texture and richness. Simmer the curry gently until the potatoes are soft, and the flavors have melded into perfection.

Serving Suggestions

This Village Curry Chicken pairs beautifully with steamed white rice or crusty bread to soak up every last drop of that luscious sauce. For a full feast, serve it alongside some stir-fried greens or a light cucumber salad to balance the richness.

My Kitchen Notes

The beauty of this dish lies in its versatility. You can adjust the spice level to suit your preference by adding more or less chili paste. And don’t skip the desiccated coconut—it adds a delightful nuttiness that elevates the dish to the next level.

There you have it—Village Curry Chicken, Chinese Cooking Style, a dish that brings together the best of aromatic spices and creamy textures. Give it a try, and let your kitchen be filled with the warmth and joy of this timeless recipe.

Village Curry Chicken – Chinese Cooking Style

Servings: 4-6 | Prep Time: 20 mins | Cook Time: 40 mins

Ingredients:

  • Spices:

    • 3 cardamom pods
    • 3 cloves
    • 1 cinnamon stick
    • 1 star anise
    • 1 sprig curry leaves

  • Base:

    • 2 medium onions, sliced
    • 3 shallots, sliced
    • 4 garlic cloves, minced

  • Curry Paste:

    • 3 tbsp curry powder (your choice of blend) \ Water to form a paste
    • 2 tbsp chili paste

  • Main Ingredients:

    • 500g chicken pieces (drumsticks, thighs, or cut-up whole chicken)
    • 1 cup coconut milk
    • 3 tbsp sour cream (or substitute: ½ cup milk + 1 tbsp vinegar)
    • 3 medium potatoes, diced
    • 1 ½ cups water
    • 1 tsp chicken stock powder
    • 2 tbsp desiccated coconut
    • Salt and sugar to your taste

Instructions:

  1. Fry the Spices:
    Heat oil in a large pan or wok over medium heat. Add cardamom, cloves, cinnamon stick, and star anise. Stir for 1-2 minutes until fragrant. Toss in curry leaves and fry briefly.

  2. Cook the Aromatics:
    Add sliced onions, shallots, and garlic. Stir-fry until they turn golden brown.

  3. Prepare the Curry Paste:
    Mix curry powder with a little water to create a thick paste. Add the paste and chili paste to the pan. Stir continuously until the oil separates from the mixture, about 5 minutes.

  4. Add Chicken:
    Toss in the chicken pieces and coat them evenly with the curry paste. Stir-fry for 5-7 minutes.

  5. Add Coconut Milk and Cream:
    Pour in the coconut milk and sour cream (or substitute). Stir to combine.

  6. Incorporate Potatoes and Water:
    Add diced potatoes and water. Bring the curry to a boil, then lower the heat and simmer.

  7. Season and Simmer:
    Stir in chicken stock powder and desiccated coconut. Simmer until the potatoes are tender, about 20-25 minutes.

  8. Serve:
    Enjoy hot with steamed rice, bread, or roti.

Tips:

  • Adjust chili paste for desired spice level.
  • Substitute chicken with tofu or vegetables for a vegetarian option.
  • Let the curry rest for 10 minutes before serving to allow flavors to deepen.

Comments

Post a Comment