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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Watch your finger placement when using a cleaver on bone-in chicken to avoid cuts.
Wash and cut 500g of chicken legs, chopping each into four small pieces by splitting the upper and lower legs in half.
Watch out
Cut the chicken pieces into uniform sizes
otherwise, some parts will remain undercooked while others overcook
Thoroughly wash your hands after handling raw poultry to prevent cross-contamination; raw meat carries bacteria which can contaminate other ingredients if touched unwashed.
In a large bowl, mix 50g water, 10g salt, and 5g curry powder. Add the chicken pieces, mix and rub for about a minute until the moisture is fully absorbed, then refrigerate to marinate overnight (8 hours).
Watch out
The chicken must be thoroughly rubbed until moisture is absorbed
otherwise, dry powder alone won't penetrate well, otherwise it won't absorb flavor
Focus when using the peeler to avoid scraping your fingers.
Peel 300g potatoes, cut into bite-sized pieces, and soak in a bowl of water to prevent oxidation.
Watch out
Potatoes must be fully submerged in water
otherwise, exposure to air will quickly oxidize and blacken them, otherwise they will discolor
Do not rub your eyes after handling chilies; residual capsaicin will irritate your eyes and cause severe pain.
Chop 200g onions into chunky pieces, smash and mince 30g garlic and 30g ginger, and slice the chilies.
Watch out
Do not chop the onions too finely
otherwise, they will completely dissolve during long simmering and lose texture, otherwise they will melt away
Be careful with oil temperature when adding ingredients to hot oil to avoid splashes and skin burns.
Turn on low heat, add 50g vegetable oil to the pan, sauté 30g minced ginger and 30g minced garlic until the garlic edges turn slightly golden and aromatic. Immediately add 200g diced onions and 100g minced pork, stir-frying until the onions are translucent and soft and the pork is cooked through.
local_fire_departmentlow heatWatch out
Do not let the minced garlic and ginger turn entirely black
otherwise, they will develop a bitter taste that ruins the curry flavor, otherwise they will burn and taste bitter
Add 10g curry powder, 30g tomato paste, and 30g peanut butter into the pan, stir-fry for about one minute until you smell the rich aroma of curry powder and peanut butter.
local_fire_departmentlow heatWatch out
Peanut butter and tomato paste contain sugars and proteins that easily stick and burn to the bottom, so you must keep stirring constantly, otherwise it will burn.
Turn off or lower the heat, gradually pour in 500g chicken broth while stirring until all paste ingredients are completely dissolved without lumps, then turn to high heat to bring to a boil.
local_fire_departmenthigh heatWatch out
If the pan is too hot and you don't stir while pouring broth, the peanut butter and tomato paste will lump and burn at the bottom, otherwise it will scorch.
Add the drained 300g potato cubes into the boiling curry broth, turn to medium heat to maintain a light boil, and cook for 10 minutes until the outer layer of the potatoes begins to dissolve slightly.
local_fire_departmentmedium heatWatch out
Potatoes must be cooked for 10 minutes first until the outside starts dissolving
otherwise, adding raw potatoes with the chicken won't make them soft enough, otherwise they will remain hard
Use a heat-insulating cloth when moving the hot lid; the high temperature around the cookware can cause severe burns.
Add the marinated 500g chicken into the pan, add the chili pieces, cover with a lid, and braise on medium-low heat for 15 minutes, stirring every 5 minutes.
local_fire_departmentmedium-low heatWatch out
Never use high heat for braising
otherwise, the liquid will evaporate too quickly and cause the bottom to scorch and burn, otherwise it will dry out and burn
Turn off the heat, serve a plate of white rice, and ladle the cooked Hong Kong-style curry chicken along with the rich potato curry sauce over the rice to serve.
Watch out
The curry temperature is extremely high when plating
be careful not to get burned while serving and ladling, otherwise you may get burned
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