Hong Kong Chicken Curry

Hong Kong Chicken Curry

40-minute recipe Serves 4
This easy Hong King chicken curry recipe is ready to start its slow simmer with just 15 minutes of prep work. (While your curry builds extra flavour in the fragrant curry-coconut milk sauce, prepare chicken fried rice.) Garnish with chopped fresh cilantro.
40-minute recipe Serves 4


Prep: 15 mins | Cook: 25 mins
  • 1

    Heat a large non-stick frying pan over medium-high. Add 1 tbsp of the oil, then chicken. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Remove from pan and set aside.

  • 2

    Add remaining 1 tbsp oil to pan, then potatoes. Cook, stirring occasionally, until lightly browned, about 5 minutes.

  • 3

    Stir in curry powder and cook until fragrant, about 20 seconds.

  • 4

    Stir in water, coconut milk and vegetable soup mix. Bring to a boil over high. Add cauliflower, then return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 12 to 15 minutes.

  • 5

    Meanwhile, prepare Chicken Fried Rice following package directions.

  • 6

    Return chicken to pan and cook until heated through, about 3 minutes. Serve curry with rice.

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