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Main IngredientsHong Kong Style Chicken Curry recipe

  • ½ - onion - cut in 6 wedges
  • 3 - potato, medium size, cut into irregular shaped wedges
  • 1 - carrot, medium size, cut into irregular shaped wedges
  • 200 grams - Goldfish Chinese Curry Paste
  • 10 - chicken wings
  • 4 cloves - garlic, minced
  • 4-5 slices - ginger, sliced
  • 2 sprigs - spring onion (optional)
  • A pinch - salt and ground white pepper, to taste (optional)

Marinate the chicken wings with:

★ For at least 2 hours or leave it overnight.

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Directions for Use

Step 1:Skin both the potatoes and carrots and wash them.

Step 2:Slice potatoes and carrots in irregular diagonal shape/wedges.

Step 3:Mince garlic and slice ginger.

Step 4:Pan-fry the surface of potatoes and carrots over high heat to give a light golden brown color. Next, dish them out and set aside.

Step 5:Use the same pan to fry the surface of chicken wings over high heat to give a golden brown color.

Step 6:Add in onion, use the leftover oil from the chicken to stir-fry onion over medium heat until translucent and light brown colored.

Step 7:Add ⅔ of curry sauce followed by ginger slices and minced garlic, stir-fry for 30 seconds until fragrant, then add rest of curry sauce and stir-fry for a further 30 seconds.

Step 8:Add the potatoes, carrots, and chicken wings back to the pot, stir-fry until everything is fully covered by the curry sauce.

Step 9:Pour coconut milk and water just enough to cover the chicken and vegetables.

Step 10:Bring the curry to a boil, put the lid on and let it simmer for 20 to 25 minutes.

Step 11:Add salt and pepper if needed. Garnish with spring onion. Ready to serve with steamed rice.

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