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Chinese Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Chinese Chicken Curry Pot 2

Chinese Chicken Curry Pot 2 finds its roots in the everyday kitchens of Chinese households, where recipes are often passed down through generations as oral tradition. This dish captures the essence of humble yet flavorful home cooking, crafted with ingredients that are measured by intuition rather than scales. The generous use of spices and salt, a hallmark of the home-style method, reflects the cook's personal touch and experience, bringing warmth and comfort to the family table.

This curry pot is defined by its rich and aromatic profile, where tender chicken pieces meld seamlessly with the sweetness of onions and the tang of tomatoes. The subtle kick from the spice paste balances the dish beautifully, creating a harmony of flavors that is both familiar and inviting. It is a dish meant for sharing, embodying the communal spirit of a home-cooked meal.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 800 g of chicken pieces dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, avoiding overcrowding, and brown them on all sides until they develop a golden crust. Remove the chicken from the pot and set aside.
  2. Peel and thinly slice 2 onions. In the same pot, add the sliced onions and reduce the heat to medium. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions become soft and translucent, about 5 minutes. This will help build the base flavor for the curry.
  3. Dice 2 tomatoes and add them to the pot with the onions. Stir in 1 tbsp of spice paste, ensuring it coats the onions and tomatoes evenly. Cook the mixture until the tomatoes break down and the paste becomes fragrant, about 3-4 minutes, creating a rich, aromatic base.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Stir everything together, ensuring the chicken is well-coated with the sauce. Cover the pot and let it simmer gently over low heat until the chicken is cooked through and tender, with juices running clear when pierced.
  5. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary, balancing the flavors to your liking.
  6. Once the sauce has reached the desired thickness and the chicken is tender, remove the pot from the heat. Finish with a sprinkle of fresh herbs, if desired, to add a burst of freshness. Serve the Chinese Chicken Curry Pot 2 family-style, inviting everyone to share and enjoy.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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