Best Chinese Curry Recipe 咖哩鸡 (Wok Stir Fry) Curry Chicken With Delicious Ginger Coconut Sauce

Easy and delicious recipe for Chinese Chicken Curry. 咖哩鸡Coconut milk is used in this easy recipe for extra flavour and texture. You will love eating this delicious curry coconut sauce. Your family and friends will be impressed with this recipe. Extra yummy when served over hot steaming rice.

Correction: Although tumeric is known as "Yellow Ginger", it is not ginger as I thought. Tumeric belong to the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae.

Recipe is below:

Chinese Chicken Curry With Coconut Milk

6 oz. sliced chicken
1 can coconut milk (398 ml)
3 tablespoon cooking oil
2 tablespoons sliced ginger
1/3 cup sliced onions
1 cup sliced celery
1 teaspoon sesame oil
1 teaspoon or less salt
1 cup sliced red pepper
1 cup leeks cut up
1 tablespoon light soy sauce
1 bay leaf
1/2 to 1 tablespoon tumeric
1/2 to 1 tablespoon curry powder
1/4 to 1 teaspoon Chinese 5 spice powder
1 /2 teaspoon or more dark soy sauce
1 tablespoon cornstarch in 1/3 cup water

Slice chicken into bite size pieces. Cut and slice all the vegetables.

Preheat a wok mor pan at medium heat. Add cooking oil and ginger, onions and celery. Stir fry briefly. Turn heat to high setting.
Add chicken to sear and stir fry briefly everything. Add sesame oil and salt. Cook the chicken to 1/2 cooked and then remove onto a bowl.

Put red peppers and leeks in and briefly stir fry. If you like more sauce, pour in 1 can of coconut milk. If you want just enough sauce to coat the chicken and vegetables, use only 1/2 can of coconut milk. Add bay leaf, tumeric , curry powder and Chinese 5 spice powder. Add light soy sauce. Add dark soy sauce to darken the sauce. When the coconut milk comes to a boil, add cornstarch mixture to thicken the sauce. Briefly simmer. Serve on a nice dish. I like to serve this chicken curry dish with hot steamed rice. Enjoy!