Thai Curried Chicken and Potato Stew

Name: Thai Curried Chicken and Potato Stew
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon groundnut (peanut) oil; 1½ teaspoons cornflour; 1½ teaspoons ginger juice; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon light soy sauce; 2 pounds (900 g) chicken thighs, skinned and boned (about 9 to 10 thighs); 1 dessertspoon sugar; 16 fl oz (450 ml) coconut milk; 2 tablespoons Madras curry paste or powder; 1½ teaspoons salt; 2 dessertspoons finely chopped whole spring onions; 2 tablespoons Madras curry paste or powder; 1½ teaspoons finely chopped garlic; 1 scant teaspoon finely chopped peeled fresh ginger; 1½ pounds (675 g) potatoes, peeled and cut into 1½-inch (4-cm) chunks; 3 sprigs fresh coriander; 2 dessertspoons light soy sauce; 8 fl oz (225 ml) Rich Chicken Stock

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

Many of the cuisines of Asia can be sampled in Hong Kong. This recipe is inspired by those of Thailand and Indonesia. It combines an Indian staple, curry, with Indonesian coconut milk and chicken to make a perfect family dish. It can be made in advance and is easily reheated. Over rice, it makes a simple meal full of exotic flavours and aromas.

Ingredients

Asia
China
Hong Kong (China)
Thailand
Indonesia
India

Ingredients

Method