Many years ago I went to a Chinese restaurant and saw a dish called Chinese Chicken Curry. I was immediately intrigued because I never thought of curry being a part of Chinese cuisine. The restaurant brought out this lovely mildly curried chicken dish with pieces of potato, carrots and peas. I was fascinated because the curry flavor was familiar yet very different to the curry flavor used in Indian/Sri Lankan cooking. So yesterday I was browsing in the international aisle of my grocery store when I saw "oriental curry powder". I had to buy it and try to make that Chinese curried chicken. I threw it together with the spices and flavors I thought suited a Chinese chicken curry and it turned out as fantastic as the dish I had at the restaurant all those years ago. Next time you're in the international food aisle take a look and see if you can spot some new spices to play around with. I'm looking forward to the next dish I can try with this curry powder.
Ingredients:1lb of boneless/skinless chicken (I used thighs)
1 can (15oz) coconut milk
2 Tbs of ginger/garlic paste (or 1 Tbs of garlic and 1 Tbs of ginger grated)
1/4 cup of soy sauce
2Tbs of your Chinese curry powder 1/4 tsp of Chinese five spice powder
1 tsp of red chili flakes (or to taste)
1 medium onion chopped (large)
2 medium potatoes cubed into bite size pieces
1 bunch of broccoli florets (or frozen peas)
1 cup of carrots sliced
1 cup of chicken broth or water/bullion equivalent
Note: If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.
Edited note: I wanted to further elaborate about the spices in the Chinese curry powder. The bottle's ingredients states the following: turmeric, coriander, cumin fenugreek, black pepper, garlic, star anise, cloves, allspice and other spices. So the curry powder is similar to the ingredients of Indian curry powder. Chinese Five Spice is a combination of fennel, cloves, cinnamon, star anise and Szechuan peppercorns. I think combining regular curry powder and Chinese Five spice powder together would give you a very close taste to the Chinese curry powder.
Directions:
Note: Taste for seasoning. If you require more salt flavor, add a little more soy sauce.
Note: Your "gravy" should thicken up on it's own, mine did. If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.
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