Authentic Cantonese Chicken Curry
Authentic Cantonese Chicken Curry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Curry
- 2 tablespoons peanut oil
- 1 yellow onion, medium, roughly chopped
- 3 cloves garlic, minced
- 1 inch ginger, fresh, grated
- 3 tablespoons curry powder, Chinese or Madras style
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup coconut milk, full-fat, canned
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch thick rounds
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For Serving
- 4 cups cooked jasmine rice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thigh pieces with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 10 min
- 2
Heat 1 tablespoon of peanut oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Sear the chicken for 2-3 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of peanut oil to the same pot. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the curry powder and all-purpose flour to the pot. Cook, stirring constantly, for 1-2 minutes to toast the spices and cook out the raw flour taste. This creates a roux that will thicken the curry.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then stir in the coconut milk.
⏱️ 3 min
- 7
Add the cubed potatoes and sliced carrots to the pot. Return the seared 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.
⏱️ 20 min
- 8
Stir in the green and red bell pepper pieces. Continue to cook, uncovered, for another 5-7 minutes, or until the bell peppers are tender-crisp and the sauce has thickened to your desired consistency.
⏱️ 7 min
- 9
Stir in the sugar, salt, and white pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 10
Serve the Authentic Cantonese Chicken Curry hot over cooked jasmine rice, garnished with fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cantonese Chicken Curry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Curry
- 2 tablespoons peanut oil
- 1 yellow onion, medium, roughly chopped
- 3 cloves garlic, minced
- 1 inch ginger, fresh, grated
- 3 tablespoons curry powder, Chinese or Madras style
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup coconut milk, full-fat, canned
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 carrots, medium, peeled and cut into 1/2-inch thick rounds
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For Serving
- 4 cups cooked jasmine rice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thigh pieces with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 10 min - 2
Heat 1 tablespoon of peanut oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Sear the chicken for 2-3 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of peanut oil to the same pot. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the curry powder and all-purpose flour to the pot. Cook, stirring constantly, for 1-2 minutes to toast the spices and cook out the raw flour taste. This creates a roux that will thicken the curry.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then stir in the coconut milk.
⏱️ 3 min - 7
Add the cubed potatoes and sliced carrots to the pot. Return the seared 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.
⏱️ 20 min - 8
Stir in the green and red bell pepper pieces. Continue to cook, uncovered, for another 5-7 minutes, or until the bell peppers are tender-crisp and the sauce has thickened to your desired consistency.
⏱️ 7 min - 9
Stir in the sugar, salt, and white pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 10
Serve the Authentic Cantonese Chicken Curry hot over cooked jasmine rice, garnished with fresh cilantro.
⏱️ 2 min