Hong Kong Curry Chicken

Hong Kong Curry Chicken

 

Good use for that chicken breast! Not sure if this recipe is really Hong Kong cuisine- but this is what my mom said it was called when she gave me this recipe. Another Lactose-free meal. You can mix in 1\2 cup plain greek yogurt at the very end if you would like.

 

1 can coconut milk

2 squares chicken stock

½ large onion

1 tbsp regular curry

1 tbsp Madrid curry (green curry)

1 tsp turmeric

150 ml water

½ cup vegetable oil

3-4 chicken legs & drumstick (or 2-3 large chicken breasts)

3-4 large carrots

4-6 potatoes

salt and pepper to taste

celery optional

 

Fry chicken on both sides and onion in ½ cup vegetable oil on med-high. Add coconut milk, 2 packets chicken stock broken up, 150 ml water, 1 tbsp of both reg and Madrid curry, with 1 tsp turmeric, and salt and pepper to taste. Combine with potatoes. Stir every 5 min until it has boiled for 20 min. Then, add the carrots, turn heat down to med-low and simmer for 40 min-1 hr, stirring occasionally.

Serve with wholegrain/brown rice.