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.