Chinese Chicken Curry

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I find the local northern Chinese curry similar to ours though I don’t think they add coconut milk. Nevertheless, I enjoy their version. Coconuts must be shipped in from the tropical southern part and they’re being sold for about 5-10RMB. That is pretty expensive by Beijing standards!

So here is my chicken curry cooked in a seductive blend of coconut milk (Thai and canned), yellow curry, spicy red bell peppers, potatoes, carrots, onions, tomatoes and Chinese wine. Chi fan!


Related Link: Chicken and Pork Curry, Simple Curried Chicken Wings

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

2 thoughts on “Chinese Chicken Curry

  1. Eh! How’s life? I would suggest that you sear the Chicken/Pork first before adding your curry powder & other aromatics. Rendering the fat from the meat into the pan should release more flavour into the sauce. Fat means more flavour. You may also mix in Dried Cumin, Coriander & Chili Powder with the Curry as it roasts in the pan. Perfect for a cold winter day.

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