Wednesday, June 5, 2013

Hong King Style Chicken & Potato Curry

Growing up in a traditional Chinese family, my mum is the main cook for the family and she only cook very typical Chinese dishes.  Dinner would be steamed fish, some stir-fry chinese vegetable, a meat dish with some soup.  My dad would cook once in a while, this curry dish is one of his favourite.  I always look forward for this dish because I love spicy food. Over the time, I have added lemon grass, more spice into this curry to make it more tasty to suit my family.  This curry is not hot as the Indian or South-East Asian's, to me it's a Level 1 training to enjoy the curry dish.

Potato is very important in the dish, it helps thickens the sauce and most of the time what's left over is not potato but chicken.  

Hong Kong Style Chicken & Potato Curry
(serve 4)

900g chicken (a mix of wings, thighs and drumsticks)
1 small onion
2 lemon grass
4 washed potatoes or any potatoes
1-2 tablespoons oil
1 tablespoon garlic mince
2 tablespoon curry powder
1/4 teaspoon ground coriander seeds
1/4 teaspoon garam masala
1 cup water
1 cup lite coconut cream
1/4 cup evaporated milk
1 teaspoon sugar
1 1/4 teaspoon salt
salt and pepper for marinate

  1. Remove as much fat and skin from the chicken.  Cut the chicken into chucks and marinate with salt and pepper for about 1 hour.
  2. Cut onion into cubic chuck, peel skin off potatoes and cut into chucks, use the root of the lemon grass and cut diagonally into 2 to 3 pieces.
  3. Heat oil in a big saucepan, saute the onion and garlic then add the lemon grass and chicken.  Stir through until chicken starts to turn brown, add 1 cup of water.  Turn down the heat and let it simmer for a few minutes, then add curry powder, ground coriander and garam masala and potatoes and stir through.  Let it simmer for 5 minutes. Keep stirring for a few time.
  4. Add the coconut cream, evaporated milk, salt and sugar into the curry, cover the lid and let it simmer for 25 minutes until the chicken and potatoes are cooked.  Keep stirring for a few time to make sure the curry doesn't stick at the bottom, add more water if it turns too dry.
  5. Serve with rice, salad and Indian bread. 


  1. I've visited HK countless times, but don't think I've tried their curry. Mmmm... wonder how's the taste like. Looks yummy!

  2. Hi Shirley, this curry is easy to get at HK cafe. It's not hot at all, very different to the Malaysian & Singaporean curry that require blending chilli and spices.

  3. Very tempting chicken curry, Veron.

  4. A lovely mild curry dish. I too will enjoy it.

  5. i love the use of coriander in this. That is one of my favorite seasonings that isn't used as nearly as much as it should. This looks amazing

  6. Yum...I remember growing up eating this dish as well. Sure brings back lots of memories. :)