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Chinese Curry Chicken And Potatoes (Wok Stir Fry) Traditional Chinese Cooking

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This is a simple and delicious recipe for Curry Chicken And Potatoes Stir Fry. This is a typical recipe served in North American Restaurants and Take-Out. Similar to the curry recipes previously served in my grandfather's and dad's restaurant. The potatoes will be infused with the flavours of the curry and other ingredients. Recipe is below:

Curry Chicken And Potatoes Stir Fry

5 to 6 sliced chicken (chicken thigh)
5 medium potatoes (Yukon gold potatoes)
1 tablespoon chopped ginger
1 tablespoon chopped garlic
3 tablespoon cooking oil
1 teaspoon sesame oil
1 teaspoon salt
2 cups water
2 tablespoons light soy sauce
1 tablespoon oyster flavoured sauce
1 cup sliced red and green peppers
1 to 2 tablespoons curry powder
1 tablespoon dark soy sauce
2 tablespoons cornstarch and 1/2 cup water mix

Slice chicken into bit size pieces. I like to use chicken thighs.

Remove skin from potato if you like. Slice potatoes in 1/4 inch slices. Put potato slices in boiling water for 8 to 10 minutes, depending on the type of potato that you use. Put potatoes in strainer and rinse with cold water.

Preheat a wok or pan at medium heat. Add cooking oil and ginger and garlic. Stir fry for 20 seconds. Turn heat setting to high. Add chicken and let sear for a few seconds. Add sesame oil and salt. Continue to stir fry briefly. Add potatoes and continue to stir fry. Add water, light soy sauce and oyster flavoured sauce. Add 1 cup red and green peppers. Add curry powder. Stir fry briefly, then turn heat setting to medium. Thicken sauce with cornstarch water mix. Add dark soy sauce if you prefer a darker sauce. Check to see if potatoes are cooked to the texture that you like. Simmer longer if not. Serve over hot steamed rice if you like. Enjoy!
Category
食物- Food
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