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.