Yunnan-style Coconut Chicken Curry

Ingredients

In this Yunnan-style adaptation, we incorporate Yunnan spices such as Sichuan peppercorns, dried chili peppers, and ginger to add a unique flavor profile to the traditional Filipino coconut chicken curry. The Yunnan version also includes a touch of citrusy and earthy flavors, which are characteristic of Yunnan cuisine. These additions elevate the dish, creating a fusion of flavors that will transport your taste buds to the vibrant culinary landscape of Yunnan. We alse have the original recipe for Hininy, 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, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 dried chili peppers, deseeded and chopped 2 dried chili peppers, deseeded and chopped
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, grated ginger, dried chili peppers, and crushed Sichuan peppercorns. Sauté until the onions are translucent and the spices release their aroma.
2. 2.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, and coriander powder. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   Squeeze the lime juice into the curry and stir well.
7. 7.
   Garnish with fresh cilantro and serve the Yunnan-style Coconut Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes to enhance their flavor before crushing them.
• Dried chili peppers — Adjust the amount of dried chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra citrusy flavor, add some grated lime zest to the curry.
• If you prefer a thicker curry, let it simmer uncovered for a few more minutes to reduce the liquid.
• Adjust the spiciness by adding more or fewer dried chili peppers.
• Serve the curry with a side of pickled vegetables to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Yunnan-style Coconut Chicken Curry hot with steamed rice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Yunnan-style Coconut Chicken Curry in a deep serving dish, allowing the vibrant yellow curry to take center stage. Sprinkle some chopped fresh cilantro on top for an appealing garnish.