This Taiwanese-style Chicken or Pork Curry is a huge favorite around here. Not too spicy, just pure comfort-food goodness.
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Hey friends!
This recipe comes from my sweet friend Emmy who is from Taiwan. She brought a pot of it over for our family to try and we all fell in love.
I asked her if she would share her recipe with me. Since she always just makes it from her memory, she was kind enough to write it up. She also put it on her blog and agreed to let me share it with you.
As I mentioned, we love this curry. And by love I mean: it may be a close contender for our favorite curry dish ever.
Ever.
Emmy told me that people in her country eat this curry for breakfast. Before I tried it, I thought that sounded a bit strange, but after having tasted it I can totally understand. The flavor is so mild and comfort-food-like. I imagine it must be similar to what Mac and Cheese would be for us. And my son eats that for breakfast.
So it totally makes sense now.
How to make this curry
First trim the fat off the meat and cut it into bite sized pieces. I like pieces right around 1-inch.
Next the meat is seasoned with a liquid marinade, which will rest together while you prepare the rest of the curry. This process is important because it tenderizes the meat and locks in the juices and flavor.
I like to cook the curry in a large dutch oven, but any large soup pan will work.
Melt butter or coconut oil and then add a little sugar. If you want to be more authentic you can use 2 to 3 small/medium pieces of rock sugar (aff. link) also sometimes called rock candy, which is what Emmy uses. I bought mine at the Asian Market or you can use the Amazon link above. I’ve tried it both ways and using granulated sugar doesn’t seem to affect the flavor at all.
Then add the diced onions and carrots.
After the veggies are softened, stir in the curry powder and then add some chicken broth. When the mixture starts boiling, it’s time to add the potatoes and water. Cook at a simmer for about 10 minutes just until the potatoes and carrots can be pierced with a fork. Don’t overcook on this stop. The veggies will have more time to get softened up in the later steps. So just cook it until they are barely tender.
Now it’s time to add the mushrooms, frozen corn, coconut milk, cream, chicken bouillon (I use this homemade bouillon substitute), and salt and pepper. My kids complain about mushrooms so we usually leave them out, but it’s good with them too.
Then it’s time to add the marinated meat with all the juices. It doesn’t take long for the meat to cook. I was actually really surprised the first time I made it. I cook it just until it’s barely not pink in the center.
Lastly add the frozen peas and serve.
A few more things to consider
I’ve made this recipe with boneless, skinless chicken breasts, boneless chicken thighs, and also cubed pork sirloin tip roast (that I buy in a two pack from Costco). All are great tasting options and I love the variety. Keep in mind that the pork may take just slightly longer to cook.
Not all curry powders are created equal. Use a curry powder that you love. We love the sweet curry powder from Penzey’s spices (totally unsponsored plug here btw). We use it for other recipes too. It’s really good. Just keep in mind that the brand of curry powder you use will totally make or break a curry, so buy a good one.
It’s easy to make this recipe dairy free. Just use coconut oil in place of the butter and coconut cream (or additional coconut milk) in place of the heavy cream. Curry recipes are some of my favorite dairy free dishes.
How to serve this curry
This curry is really good served over rice. Emmy shared with me her preference for rice in the USA, it’s called Kokuho rice, a short grain white rice that’s kind of sticky and really good. I buy mine at the local Asian market.
For serving, I cook 4 cups short grain white rice and 5 cups water in the Instant Pot for 3 mins on high pressure. Then do a natural release for 10 minutes followed by a quick release. Easy peasy perfect rice every time.
Okay my friends, if you’re looking for something a little different to make, that your family will love, give this curry a try. Everyone in my family cheers when I make it. Thanks again Emmy for sharing a little bit of your culture and a great recipe with us.
Taiwanese-style Chicken or Pork Curry
This Taiwanese-style Chicken or Pork Curry is a huge favorite around here. Not too spicy, just pure comfort-food goodness.
Ingredients
Chicken or Pork Marinade:
- 1 pound boneless skinless chicken or pork see note
- 1 tablespoon cornstarch
- ½ tablespoon granulated sugar
- ½ tablespoon curry powder see note
- 1 teaspoon salt
- 1 tablespoon water
- 1 tablespoon olive oil
- ½ tablespoon soy sauce I use low sodium
- ½ tablespoon rice vinegar
For Curry:
- 1 tablespoon butter or coconut oil
- ½ tablespoon granulated sugar see note
- ¾ cup diced onions from 1 small onion
- 1 cup peeled and diced carrots about ½ pound or 2 to 3 small/medium carrots
- 3 ½ teaspoons curry powder see note
- 1 cup chicken broth see note
- 3 cups water
- 3 ½ cups peeled and diced potatoes about 2-3 large potatoes
- ½ cup sliced mushrooms optional, see note
- 1 ½ cups (8 ounces) frozen corn
- ¾ cup (about ½ can) coconut milk
- ¾ cup heavy cream or coconut cream
- 1 tablespoon chicken bouillon see note
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup (4 ounces) frozen peas
Instructions
Chicken or Pork Marinade:
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Trim fat from meat and cut into 1-inch pieces. Set aside.
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In a medium bowl, whisk together the cornstarch, sugar, curry powder, salt, water, olive oil, soy sauce, and white vinegar. Place cut up meat in bowl and toss to coat evenly. Refrigerate meat for at least 10 minutes to tenderize.
For Curry:
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While meat is marinating add 1 tablespoon butter (or coconut oil) to a large dutch oven or saucepan and melt over medium high heat. When butter is melted, add sugar, diced onions, and diced carrots. Cook for 3 minutes until vegetables soften slightly.
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Stir in 3 ½ teaspoons curry powder into vegetables and stir to coat well. Then quickly stir in 1 cup chicken broth. Heat until boiling then add 3 cups water and diced potatoes, When curry starts to simmer, turn down heat to medium and cook uncovered for 8 to 10 minutes or until potatoes and carrots are barely soft (can barely be pierced with a fork).
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Add sliced mushrooms (if using), frozen corn, coconut milk, heavy cream, chicken bouillon, salt, and pepper and heat to a boil.
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Add marinated meat plus all of the juices and cook for 5 to 10 minutes or until meat is cooked through and no longer pink in the center.
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Add frozen peas and additional salt and pepper to taste, if needed. Serve over steamed rice.
Recipe Notes
1. I’ve made this recipe with boneless, skinless chicken breasts, boneless chicken thighs, and also cubed pork sirloin tip roast (that I buy in a two pack from Costco). All are great tasting options and I love the variety. Keep in mind that the pork may take just slightly longer to cook.
2. Not all curry powders are created equal — use a curry powder that you like the flavor of. We love the sweet curry powder from Penzey’s spices.
3. This recipe can easily be adapted for dairy free by using coconut oil in place of butter and coconut cream in place of the heavy cream.
4. The original recipe calls for rock sugar, which is traditionally what is used in Taiwan for this dish. You can use 2 to 3 small/medium pieces of rock sugar in place of the granulated sugar if you want to be a little more authentic, but it doesn’t seem to affect the flavor at all.
5. For the chicken broth I use 1 cup water + ½ teaspoon this chicken bouillon substitute (I also use this substitute for the chicken bouillon).
6. We normally either leave out the mushrooms (my kids preference) or used dried mushrooms. I throw them in the curry dried and they rehydrate and cook with everything else.
Recipe Source: Adapted from a recipe shared with me by Emmy P. who is Taiwanese, her original recipe can be found on her blog.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
