Creamy Curried Chicken 奶香咖喱鸡

Ingredients

• 500 gchicken (or 2 whole chicken legs)
• 1lemongrass, chopped
• 4bird’s eye chillies, diced
• 1 tbspmeat curry powder
• 2 stalkscurry leaves
• 1 tbspmargarine (or butter)
• 120 ml (½ cup)evaporated milk
• 1egg
• 1 tbspoyster sauce
• 1 tbsplight soy sauce
• ½ tspground white pepper
• ½ tspsesame oil
• 1 tspsugar
• 2 tbspcornflour
• 1 tspsugar
• 1 tspchicken stock granules
• ½ tspsalt

Instructions

1. 1

   Prepare aromatics

   Chop the lemongrass and dice 4 or more bird’s eye chillies.

2. 2

   Season chicken

   Cut the chicken into pieces and season it with the marinade for at least 30 minutes.

3. 3

   Fry until crisp

   Deep-fry the chicken over high heat until golden and crispy. Lift it out and drain well on paper towels.

4. 4

   Fry aromatics

   Melt the margarine or butter in a hot wok. Add the curry leaves, followed by the bird’s eye chillies and chopped lemongrass, and stir-fry until fragrant.

5. 5

   Boil the sauce

   Add the curry leaves, evaporated milk and seasonings, then bring the sauce mixture to a boil.

6. 6

   Thicken the sauce

   Add the fried chicken and stir over high heat until everything is combined and the sauce has thickened.

7. 7

   Serve immediately

   Dish up and serve straight away.

What is creamy curried chicken?

This Asian-style curry brings together fried chicken and a creamy, savoury sauce with curry powder, lemongrass and curry leaves. Those fragrant ingredients give the dish a citrusy, herbal edge alongside the warmth of the spices.

Here, the chicken is fried before it is tossed with the sauce, so it can bring some crispness to a rich, quick-cooking curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 19g carbs, 36g fat.

Chicken and the egg provide most of the protein, while the cornflour and any rice served alongside contribute carbohydrates. Margarine or butter, sesame oil, evaporated milk and oil absorbed during deep-frying contribute much of the fat. Pair a portion with steamed rice and a generous vegetable side to make a more balanced plate.

The key ingredients

Lemongrass: chop it finely so its lemony fragrance can spread through the sauce. Remove any tough outer layers before chopping.

Bird’s eye chillies: four give the dish a noticeable kick, while adding more makes it hotter. Keep the seeds in for a stronger heat.

Curry leaves: add them to the hot fat to release their aroma. The ingredient list calls for two stalks, and the method mentions adding curry leaves at both stages.

Getting the chicken crisp

Marinating: allow at least 30 minutes for the chicken to take on the seasoning. Cut it into pieces of similar size so they cook at a similar pace.

Frying: use high heat as directed and avoid crowding the pan, which can lower the oil temperature and make the chicken less crisp. Drain the cooked pieces well on paper towels.

Building the creamy sauce

Aromatics first: stir-fry the curry leaves, chillies and lemongrass until fragrant before adding the milk and seasonings. Keep the aromatics moving so they do not scorch.

Thickening: bring the sauce to a boil, then add the fried chicken and stir over high heat until the sauce thickens and coats the pieces.

Checking doneness

The method gives a golden, crispy colour as the cue for the fried chicken, but colour alone does not confirm that the centre is cooked. Check that the thickest pieces are cooked through before serving.

The sauce is ready when it has thickened and clings to the chicken rather than pooling thinly in the wok.

Timing and serving

The stated total time is 35 minutes, but the chicken also needs at least 30 minutes to marinate. Allow for that resting time when planning the meal.

Serve the chicken straight away, while the coating is at its crispest. Steamed rice is a simple accompaniment that balances the savoury sauce; add a vegetable side for freshness.

Recipe notes & tips

• Pat the chicken dry before frying to help it brown and crisp.
• Fry the chicken in batches if needed so the pieces have room in the wok.
• Chop the lemongrass finely to make its texture less noticeable in the sauce.
• Adjust the number of bird’s eye chillies to suit your preferred heat level.
• Serve as soon as the sauce has thickened to preserve as much crispness as possible.

Variations

• Milder curry: use fewer bird’s eye chillies for a gentler heat.
• Extra lemongrass: add more finely chopped lemongrass for a stronger citrusy fragrance.
• Butter version: use butter instead of margarine as listed.
• Chicken legs: use two whole chicken legs instead of 500 g chicken, cutting them into pieces as directed.
• Rice pairing: serve with steamed rice to catch the creamy sauce.

Common mistakes to avoid

• Crowding the wok: the chicken may brown less evenly; fry it in batches.
• Skipping the marinade: the chicken has less time to take on the seasoning; allow at least 30 minutes.
• Adding chicken too early: the coating can soften while the sauce is still thin; wait until the sauce has boiled.
• Scorching the aromatics: they can turn bitter; stir them over the hot fat and add the liquid once fragrant.
• Relying on colour alone: golden chicken may not be cooked through; check the thickest pieces before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a pan or microwave; the coating will soften after storage.

Frequently asked questions