Classic Cantonese Chicken Curry
Classic Cantonese Chicken Curry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, fresh, grated
- 3 tablespoons curry powder, mild or medium
- 1 tablespoon all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup coconut milk, full-fat
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch slices
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thigh pieces with soy sauce, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken. Set aside to marinate while you prepare the vegetables.
⏱️ 10 min
- 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until lightly browned. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min
- 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 5
Stir in the curry powder and all-purpose flour. Cook for 1-2 minutes, stirring constantly, to toast the spices and cook out the raw flour taste. This will create a roux that helps thicken the curry.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then stir in the coconut milk, potatoes, and carrots.
⏱️ 5 min
- 7
Return the browned chicken to the pot. Bring the curry back to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 8
Stir in the fish sauce, granulated sugar, and salt. Taste and adjust seasonings as needed. If the curry is too thick, add a splash more chicken broth or water. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 4 min
- 9
Ladle the Classic Cantonese Chicken Curry into bowls. Garnish with fresh chopped cilantro and serve hot with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Chicken Curry
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, fresh, grated
- 3 tablespoons curry powder, mild or medium
- 1 tablespoon all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup coconut milk, full-fat
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch slices
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thigh pieces with soy sauce, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken. Set aside to marinate while you prepare the vegetables.
⏱️ 10 min - 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until lightly browned. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 5
Stir in the curry powder and all-purpose flour. Cook for 1-2 minutes, stirring constantly, to toast the spices and cook out the raw flour taste. This will create a roux that helps thicken the curry.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then stir in the coconut milk, potatoes, and carrots.
⏱️ 5 min - 7
Return the browned chicken to the pot. Bring the curry back to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 8
Stir in the fish sauce, granulated sugar, and salt. Taste and adjust seasonings as needed. If the curry is too thick, add a splash more chicken broth or water. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 4 min - 9
Ladle the Classic Cantonese Chicken Curry into bowls. Garnish with fresh chopped cilantro and serve hot with steamed white rice.
⏱️ 1 min