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ChineseAuthentic Cuisine

Chinese Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Chinese Chicken Curry Pot

Chinese Chicken Curry Pot is a staple in many home kitchens, often prepared for family gatherings or casual weekend meals. This version is a home-cooked classic, capturing the essence of comfort with its straightforward and hearty ingredients. It brings the warmth of familial tradition to the table, where the balance of flavors is achieved by instinct rather than measure, reflecting the cook's intimate understanding of the dish.

The curry pot should evoke a savory depth, with tender chicken pieces mingling with the sweetness of softened onions and the tang of ripe tomatoes. A gentle heat from the spice paste envelops the dish, leaving a lingering warmth on the palate. Each serving is a reminder of the generous spirit of home cooking, meant to be shared and savored together.

Ingredients

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

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. Pat the 800 g of chicken pieces dry with paper towels, then season them with a pinch of fine sea salt and 1 tablespoon of spice paste. Place the chicken in the pot, skin-side down if applicable, and brown them on all sides until they develop a deep golden color. This should take about 5-7 minutes, and the chicken should release easily from the pot when it's ready to turn.
  2. While the chicken is browning, peel and thinly slice 2 onions. Once the chicken is browned, remove it from the pot and set aside on a plate. Add the sliced onions to the same pot, using the remaining oil and chicken drippings to cook them. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, about 5 minutes.
  3. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Stir well and cook until the tomatoes break down and form a thick, fragrant mixture with the onions, about 3-4 minutes. Return the browned chicken pieces to the pot, nestling them into the onion-tomato mixture.
  4. Cover the pot with a lid, reduce the heat to low, and let the chicken simmer gently. Cook until the chicken is tender and cooked through, stirring occasionally to ensure even cooking. The chicken should be easy to pierce with a fork and the sauce should have a rich, cohesive texture.
  5. If the sauce is too thin, remove the lid and increase the heat to medium, allowing the sauce to reduce until it clings to the chicken pieces. Taste the sauce and adjust seasoning with more fine sea salt and black pepper if needed, keeping in mind that the flavors should be well-balanced and savory.
  6. Once the sauce has reached the desired consistency and the chicken is fully cooked, remove the pot from heat. If you have fresh herbs on hand, such as cilantro or green onions, chop a small handful and sprinkle them over the dish for a fresh finish. Serve the Chinese Chicken Curry Pot hot, ideally with steamed rice or noodles, and enjoy the meal with family and friends.
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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