Taiwanese Curry

Ingredients

While the Indian curry is known for its rich and spicy flavors, Taiwanese cuisine tends to be milder and focuses on the natural taste of ingredients. This Taiwanese Curry recipe incorporates Taiwanese spices and local ingredients to create a unique and flavorful dish that is distinct from its Indian counterpart. We alse have the original recipe for Curry, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 carrot, sliced 1 carrot, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 16g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion turns translucent.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the curry powder, turmeric powder, cumin powder, and paprika. Add this spice mixture to the pot and stir well to coat the chicken.
5. 5.
   Add the diced potatoes, sliced carrot, and red bell pepper to the pot. Stir to combine.
6. 6.
   Pour in the coconut milk and chicken broth. Bring to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Stir in the soy sauce and brown sugar. Season with salt to taste.
8. 8.
   Serve the Taiwanese Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to avoid any risk of foodborne illness.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness.
• Potatoes — Cut the potatoes into evenly sized pieces to ensure they cook evenly.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or mixed vegetables.
• Adjust the spiciness by adding more or less curry powder.
• Serve the Taiwanese Curry with a side of pickled vegetables for a refreshing contrast.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Taiwanese Curry hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, serve the Taiwanese Curry in individual bowls or on a large platter. Sprinkle some additional curry powder on top for a pop of color.