Hong Kong Style Curry Chicken with Potatoes 港式咖喱雞薯仔

A beloved Hong Kong-style curry with tender chicken pieces and soft potatoes simmered in a rich, aromatic coconut curry sauce. Perfect with rice or bread.

Nutrition (per serving)

Ingredients

• 500g chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 medium potatoes, peeled and cut into chunks
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp curry powder (Hong Kong style, not too spicy)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 400ml coconut milk
• 200ml chicken broth
• 2 tbsp vegetable oil
• Salt to taste
• 1 spring onion, chopped, for garnish

Steps

1. Heat vegetable oil in a pot over medium heat. Sauté chopped onion until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
2. Add curry powder and cook for 1-2 minutes, stirring constantly, until aromatic.
3. Add chicken pieces and stir-fry until lightly browned on all sides.
4. Pour in chicken broth, coconut milk, light soy sauce, and sugar. Bring to a simmer.
5. Add potato chunks, reduce heat to low, cover, and simmer for 30 minutes, or until potatoes and chicken are tender. Stir occasionally.
6. Season with salt to taste. Garnish with chopped spring onion before serving.

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