TLDR;
This video demonstrates how to make a Cantonese coconut chicken curry. The recipe involves marinating chicken drumsticks, stir-frying them with vegetables and curry powder, and simmering everything in coconut milk with various sauces. The final touch includes thickening the sauce with cornstarch water.
- Marinating chicken with salt, pepper, sugar, chicken powder, rice wine, soy sauce, sesame oil, and oyster sauce.
- Stir-frying garlic, ginger, chili, tomatoes, and onions before adding the chicken.
- Simmering with coconut cream, bean sauce, and hoisin sauce for a rich flavor.
Introduction [0:00]
The host introduces a Cantonese coconut chicken curry recipe, highlighting its creamy texture and juicy chicken. He encourages viewers to try the recipe, emphasizing the melt-in-your-mouth potatoes and delicious curry flavor.
Marinating the Chicken [0:40]
The chef uses about 1 kg of chicken drumsticks, which he marinates with two teaspoons of salt, white pepper, black pepper, two teaspoons of brown sugar, and one teaspoon of chicken powder. After mixing the dry ingredients, he adds one tablespoon of Chinese rice wine, two tablespoons of light soy sauce, one tablespoon of sesame oil, one tablespoon of oyster sauce, and one tablespoon of olive oil. The chicken is then left to marinate for 20 minutes.
Preparing the Vegetables [2:36]
Five potatoes are cut into small pieces suitable for curry and boiled in hot water with one teaspoon of salt for about 30 minutes. The chef also chops garlic cloves, ginger, one small chili, tomatoes, and one onion. After boiling, the potatoes are drained and rinsed with cold water.
Making the Curry [4:19]
Olive oil is heated in a wok, and the chopped tomatoes, onions, ginger, and garlic are stir-fried. The marinated chicken drumsticks are then added and stir-fried for 5-10 minutes. Three teaspoons of medium curry powder are added, and everything is stir-fried for another 3-5 minutes to allow the curry powder to coat the chicken and vegetables.
Adding Coconut Cream and Sauces [5:27]
A can of coconut cream is poured over the chicken and vegetables, and the mixture is stirred for 2-3 minutes. One teaspoon of bean sauce and one teaspoon of hoisin sauce are added to give the curry a Cantonese flavor.
Final Steps and Cooking [6:17]
The boiled potatoes are added to the curry, and the mixture is covered and cooked for 20-30 minutes. To thicken the sauce, cornstarch water is added, and the curry is mixed for 5-10 minutes until the sauce thickens and coats the chicken and potatoes.
Final Dish [7:22]
The host presents the finished Cantonese coconut chicken curry, highlighting its delicious appearance. He encourages viewers to like the video and subscribe to the channel.