Lily Kwok's Chinese Chicken Curry

Discover the rich, aromatic flavors of **Lily Kwok's Chinese Chicken Curry**, a comforting dish that beautifully blends Chinese and Southeast Asian influences. This family-favorite recipe features tender, bite-sized chicken thighs simmered in a creamy coconut milk base infused with fragrant spices like curry powder and turmeric. Hearty potatoes, sweet carrots, and vibrant green peas add both texture and nutrition, while a touch of soy sauce and sugar balances the savory and mild sweetness of the dish. The curry is thickened to perfection with a simple cornflour slurry, ensuring a luscious sauce that's perfect for ladling over steamed rice or pairing with fluffy naan. Quick to prepare and generously portioned for four, this curry offers a delightful fusion of flavors, making it an ideal weeknight meal or centerpiece for any dinner gathering.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 400 milliliters coconut milk
• 250 milliliters chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 100 grams green peas, fresh or frozen
• 1 tablespoon cornflour
• 2 tablespoons water (for mixing cornflour)
• 0 to taste salt
• 0 to taste white pepper
• 1 tablespoon fresh coriander, chopped (optional, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan or wok over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the curry powder and turmeric to the pan, stirring well to coat the onions, garlic, and ginger.

Step 6

Pour in the coconut milk and chicken stock, then add the soy sauce and sugar. Stir to combine.

Step 7

Add the cubed potatoes and sliced carrot to the pan. Allow the mixture to come to a simmer.

Step 8

Once simmering, reduce the heat to low, cover, and cook for about 15 minutes, stirring occasionally.

Step 9

Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Cook for another 15 minutes or until the chicken is cooked through and the vegetables are tender.

Step 10

Stir in the green peas and cook for an additional 5 minutes.

Step 11

In a small bowl, combine the cornflour and water to create a slurry. Slowly stir this into the curry to thicken the sauce as desired.

Step 12

Season the curry with salt and white pepper to taste.

Step 13

Serve hot, garnished with chopped fresh coriander if desired, with steamed rice or naan on the side.

Nutrition Facts

Serving size	(2040.5g)

Amount per serving	% Daily Value*
Calories	2054.7

Total Fat 86.0g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 640mg	0%
Sodium 8261.7mg	0%
Total Carbohydrate 164.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 51.6g
Protein 157.2g	0%

Vitamin D 0IU	0%
Calcium 281.9mg	0%
Iron 20.6mg	0%
Potassium 4288.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 30.5%

Carbs: 31.9%