Chicken Curry Cantonese Style:
Mum's recipes spicy and delicious. Try this
Chicken curry Cantonese style dish and invite your friend. Goes
well with stean rice or bread.
ie: French loaf.
6 pieces chicken wings or drumsticks, (about
1 large russet potato, about 8 ounces, peeled and roll cut
3/4 cup thick coconut milk
1 tablespoon cooking oil
1 teaspoon sugar
3 tablespoons curry sauce (purchased)
2 tablespoons salt
1 teaspoon turmeric paste
1/2 cup diced large onion
Place the potato slices in a small pot and barely
cover with water. Bring to a boil. Reduce the heat, cover, and
simmer until the potatoes are slightly soft when pierced, about
8 minutes. Drain and set aside.
Place wok over high heat until hot. Add the
oil, swirling to coat the sides. Add the curry sauce and turmeric
paste; cook, stirring, until fragrant, about 30 seconds. Add
the onion and cook, stirring, until soft, about 1 minute.
Add the chicken, stirring for 5 minutes, then
add coconut milk, salt and sugar; reduce heat to medium. Cover
and cooked for 15 minutes, than add potatoes and countinue to
for an additional 10 minutes. Remove to a large bowl (soup bowl)
and serve with steam rice.
If desire, used whole chop chicken pieces. Chicken
liver and gizzard can also be added id desire.