Chinese Chicken Curry
Made in a Vindaloo base, this curry is truly one of the finest. Chicken, onions, potatoes, coconut milk, in a special spicy base, rich with garlic, simmered long and lovingly. Jerry says he wants this as his last meal. **Print Pin Rate
- 1 pound chicken (boneless thighs recommended, 1″ cubes)
- 2 Tablespoons Vindaloo Paste (Indian curry, comes in jar with a purple top and label)
- 2 Tablespoons garlic
- 2 Tablespoons sugar
- 1 Tablespoon sherry
- 2 Tablespoons chicken base (powdered chicken bullion, not chicken broth)
- 1 teaspoon red pepper flakes
- 1 onions (sliced in 1" pieces)
- 2-3 potatoes (diced)
- 1 cup coconut cream (I usually use 12oz can of coconut milk)
- ⅓ cup milk (if you use the coconut milk, leave this out)
- corn starch slurry
- Oil the bottom of the pot and set to medium heat.
- Add the chicken and stir fry briefly.
- Add all other ingredients except potatoes, onions, coconut cream and slurry. It should now smell pretty good.
- Add the onions and stir for a minute or two. Repeat with the potatoes.
- Cover the contents with water and bring to a boil.
- Turn down heat and simmer for 30-45 minutes, until the potatoes are cooked.
- Add coconut cream and milk (or just coconut milk).
- Thicken, as needed. with a corn starch slurry.
- Serve over rice.
7 thoughts on “Southeast Asian Chicken Curry”
Hi John! This is so awesome. I don’t know that I have anything that you don’t, but I do have my dad’s own “vault” recipes. If you find yourself missing anything in particular that you haven’t got, hit me up and I can see if we can find it! <3
Cheryl do either of you
have the zucchini or scallion pancake recipe with sauce?
Is the two cups of corn starch slurry just water and cornstarch? Seems like a lot of liquid without much flavor. Would love to hear from anyone who made this.
The cornstarch slurry is used to thicken the broth created by the spices and slowly cooking the chicken, potatoes, and other vegetables.
Does anyone know what brand of vindaloo paste was used? We just made it with the vindaloo paste from ou r local Indian grocery store, and it’s delicious but a little bit spicier and not quite as floral and earthy. Maybe not enough tamarind?
It might be Patak’s? My mom would probably remember.
Just a couple quick notes about this amazing dish, which I have made several times.
The recipe card says “box coconut cream.” I think this actually refers to creamed coconut, which often comes in boxed packaging, and is different from coconut cream, which you typically find in cans. In fact, I have seen Ian Paton’s hand-written kitchen notes for this recipe that actually say “1 box creamed coconut” on them. Creamed coconut is often called coconut butter and is solid at room temperature (https://en.wikipedia.org/wiki/Creamed_coconut). That said, I have made this with coconut cream and it’s delicious that way.
Cheryl says it’s Patak’s vindaloo paste and this is also confirmed in Ian’s recipe notes. They usually have it at Shaw’s.
Regarding the slurry, I assume the amount called for (2 cups or more) is just so you have enough to get it where you want it in terms of thickness — you don’t have to actually use all of it, just keep adding until you like the consistency. Also note the recipe here is translated from a 5 lb. of chicken version for the restaurant to a 1 lb. of chicken version for a home kitchen, but the suggested amount of corn starch slurry is basically only halved in the home kitchen version. So you should have plenty of slurry, but only use what you think it needs.