by Auntie Emily 5 Comments
Jump to Recipe Print Recipe
Hong Kong Curry Chicken 港式咖喱雞（Cantonese: gong sik ga lay gai）can be found at most Hong Kong cafes around the world. During the Hong Kong colonial years, the British government mobilized many Indian and Nepalese soldiers to Hong Kong. It was at that time, curry dishes became a popular menu item at various western restaurants and Hong Kong cafes. To cater to the Hong Kong Cantonese palette, curry dishes were milder and sweeter than Indian or Nepalese curries. Malaysian style curry was more adaptable in flavour for people in Hong Kong. So you’ll find that Malaysian curry pastes and powders is what is generally used in Hong Kong style curry. The addition of coconut milk or cream is also a Malaysian influence that can cut the spiciness of the curry.
In present day Hong Kong, more people have developed a higher tolerance for spice. Some people would add “red oil” (chili oil) on top of the curry to make it spicier.
I get my curry powder and curry paste from a little store called Choi Hop Lee 財合利 in Hong Kong (Wanchai). Their proprietary blend of spices is by far the best I’ve tasted. So, if you’re ever in Hong Kong, their curry powder would be a great gift idea! But any curry blend that you like will work fine in this recipe.
My Hong Kong Curry Chicken 港式咖喱雞 recipe will give you the basic flavours of a traditional Hong Kong style curry. But there’s lots of room for expansion! I really like adding some sweet ingredients like lychees and young coconut meat to my curry. It gives it an interesting texture too! My vegetarian version consists of wheat gluten (seitan), onions, potatoes, young coconut meat and egg plant.
Give my Hong Kong Curry Chicken 港式咖喱雞 a try and have it over rice. You can also make it into a casserole rice dish by sprinkling some coconut flakes on top and broil it in the oven for a few minutes before serving. So delicious!
For more Hong Kong style dishes, check out my Hong Kong cafe recipe section.
Hong Kong Curry Chicken 港式咖喱雞
You can use any meat for this dish. I like to use boneless meat but you can also make it with bone-in. Duck would be a good substitute too!
Other additions that I’ve tried and liked are tomatoes, lychees, red peppers, egg plant, fresh chilies, okra, cauliflower, cashews, Thai basil, galangal, lemongrass, young coconut meat, wheat gluten (seitan), fermented shrimp paste and sambal sauce.
5 from 1 vote
Approximate cost (CAD) $12
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Chinese, Hong Kong
Servings 4 Servings
Calories 678 kcal
Ingredients
- 900 g Chicken , boneless
- 3 Potatoes , medium size, wedge cut
- 2 Onions , medium size, wedge cut
- 4 cloves Garlic , whole or chopped
- 250 ml Coconut milk
- 250 ml Chicken broth
- 1 tbsp Curry powder
- 1 ½ tsp Salt
- 1 tsp Sugar
- 1 tbsp Shaoxing wine
- 2 tsp Turmeric
- 4 tbsp Oil
Ingredients for chicken marinade:
- 2 tsp Light soy sauce
- 1 ½ tsp Sugar
- 2 tsp Cornstarch
- 2 tsp Oil
Instructions
Cut chicken into 1” cubes
Cut potatoes and onions into wedges
Marinate chicken with 2 tsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch. Mix well and add 2 tsp oil and mix well again
Heat a wok or pan on medium-high heat. Add 2 tbsp oil
Fry potatoes until golden, remove from heat and set aside
On high heat, put the chicken in the wok. Add more oil if there is no oil leftover from frying the potatoes. Don’t stir the chicken for 30 seconds to let one side brown
Flip the chicken to the other side. Start stir-frying after 20 seconds. Lower the heat to medium. Remove the chicken from the wok after browning.
The chicken doesn’t need to be cooked through at this point If there is no oil left in the wok after removing the chicken, add more oil
Add 1 tbsp curry powder, 2 tsp turmeric and fry the powders for a few seconds then add garlic
Depending on your preference and the curry powder you chose, you can add more or less curry powder. The 2 tsp turmeric that added was only for a nicer yellow colour. Note: too much turmeric can give off a bitter taste Add onions and 2 tbsp Shaoxing wine. Fry until aromatic
Add the potatoes and mix well
Add 250 ml coconut milk, 250 ml chicken broth, 1 ½ tsp salt and 1 tsp sugar and mix well
Cover with a lid and turn heat down to low. Braise for 20 minutes
After 20 minutes, stir and add chicken. Braise for another 8 minutes
If you’re using bone-in chicken meat, you’ll need an extra 5 minutes or so Serve with rice, noodles or naan
Nutrition
Calories: 678kcalCarbohydrates: 41gProtein: 26gFat: 46gSaturated Fat: 18gTrans Fat: 1gCholesterol: 81mgSodium: 1366mgPotassium: 1212mgFiber: 5gSugar: 6gVitamin A: 172IUVitamin C: 44mgCalcium: 75mgIron: 6mg
Keyword Chicken, Curry, Hong Kong Cafe
Tried this recipe?Let us know how it was!
Share with friends & family:
« Hong Kong Satay Beef Noodles 沙爹牛肉麵
Chinese Samosas 咖哩角 »
Reader Interactions
Comments
- sacchi
Thank you for the recipe, I'm gonna try this for dinner tonight!
Can I ask at which point I should add the Shaoxing wine?Reply
- Auntie Emily
Hi Sacchi, I'm so sorry I didn't get back to you earlier! You add the Shaoxing wine when you fry the onions. Sorry I missed that. I will edit the recipe right now. Happy cooking!
Reply
- Annie
Thank you for the recipe. My family love this dish! I've tried a few of your recipes and they are very easy to follow and great for beginners like me. I can't wait to try more of your recipes! Please keep them coming!Reply
- Moonshine
what kind / brand of curry powder did you use to get that hong kong style curry taste?
Reply
- Auntie Emily
Hi Moonshine, so sorry for the very late reply. I use a brand that I get in Hong Kong from a little spice shop in Wanchai. It's called Choi Hup Lei. It's the one thing I have to get when I go to Hong Kong! And luckily I have friends and relatives going back and forth all the time! But you can also use Malaysian style curry. I find that it's quite similar to Hong Kong style. Happy cooking!
Reply
