On the way out of the city at the end of the day, we had a pretty reliable tradition of stopping off at one of Chinatown’s mainstay takeout restaurants (like NY Noodletown) to order dinner to take home. My sister would go for the Cantonese roast meats––Char Siu Pork, Soy Sauce Chicken, and Roast Pork Belly. My mom would get braised beef with tofu, and my dad would order a special seafood congee with lots of scallions and ginger.
This takeout-style chicken curry uses only a handful of ingredients––many of which you probably already have in your pantry. Find out how to make it!
Ingredients
- 12 oz. boneless skinless chicken breast, thinly sliced
- Vegetable oil
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch, divided
- 1 medium onion, halved and sliced into small wedges
- 1 ½ cups chicken stock
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- ½ teaspoon sugar
- salt
Instructions
- In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
- Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice and a big spoon.
More Deliciouse Recipe 15-Minute Chicken Curry, Takeout-Style @ thewoksoflife.com