Finished dish photo of Curry Chicken

Curry Chicken

Ingredients

Bell Pepper50g
Chicken Breast300g
Curry Block100g
Potato300g
Carrot100g
Onion200g

Steps

1

Cut the chicken breast into pieces, marinate briefly with a little cooking wine, soy sauce, and pepper, and coat with a thin layer of starch.

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2

Peel and wash potatoes and carrots, then cut into small pieces. Dice the onion, bell pepper, and curry block for later use.

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3

Lightly fry the potatoes and carrots in a little oil, then remove them and drain the oil.

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4

Heat oil in a pan, add the chicken when the oil is warm, and stir-fry until done. Remove and drain for later use.

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5

Leave some base oil in the pan, stir-fry the onion until fragrant, then add the chicken, potatoes, carrots, and bell pepper. Stir-fry for a while, reduce the heat to the lowest, add the curry blocks broken into small pieces, pour in 500ml of hot water, and stir evenly in a clockwise direction. Simmer for 5 minutes until the curry melts into a paste.

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Cooking Tips

I used House Vermont Curry blocks, so no need to add salt. Previously, I used curry powder which required the additional step of making a roux to adjust the thickness. I later discovered these curry blocks, which are simple and convenient to use without making a roux, and taste great. Skipping step 3 and directly adding the ingredients in step 5 is also an option. However, for curry chicken, overcooking the chicken may lead to tough meat, which reduces tenderness. So I personally prefer pre-frying the vegetable accompaniments to about 80% cooked.