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

Course: Main Course

Cuisine: Chinese

Servings:

Ingredients

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

Instructions

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.