Tuesday, May 31, 2011
Elaine's Mom-style Chinese Chicken Curry
I love my mom's curry. It is amazing. But since I am not my mom, I can only make half-amazing curry, despite following her every direction as she hovers over me in the kitchen. Someday she will bequeath whatever secret she has to amazing curry (it better not be love) and I will be able to do it. But until then, here's how I make mine.
1/2 onion, quartered
3 garlic cloves, peeled and crushed
1 inch piece of ginger, peeled. Sliced, if you don't mind finding all sorts of ginger in your food
2 small potatoes, peeled and cut into roughly 1" cubes
8 chicken wings including tips, separated into the three chicken wing pieces
1 can coconut milk
1-2 tbsp yellow curry powder. Like soy sauce, I have 4 kinds of curry in my house. I use Jamaican yellow curry for this recipe
Roughly 1-2 tsp fish sauce or soy sauce to taste
Let's do it!
Stir fry the onion, ginger and garlic in some oil in a pot with a lid. Stir fry until the onion is soft.
Add potatoes and fry for a little while longer.
Add curry paste and stir around for a couple of minutes. Everything is going to start to stick to the bottom of the pot. Add coconut milk, stir, scraping the bottom of the pot (with a wooden spoon, obviously) and cover. Simmer on low until the potatoes are half done.
Add chicken wings, add a pinch of salt and cover and simmer until the chicken is done. Add soy sauce/fish sauce to taste.
Serve over rice.
This recipe is pretty easy, and not very spicy (unless you get spicy curry). It's one of my comfort foods. I particularly enjoy mashing the potatoes into the rice.
Unfortunately, my husband is not into curry, so UNFORTUNATELY I have to eat it all by myself. Right now I have some in the freezer. I'll let you know if it freezes well.