Curry chicken on rice
Hong Kong-style curry with chicken thigh and potato, rounded off with coconut milk — warming, fragrant and just right after hours in air-conditioning.
- 45 min
- Serves 3
- Braise
- Easy
Why it suits you: Yang-deficient people dislike cold and wind, and long days in summer air-conditioning leave their hands and feet colder still, with a tendency to loose stools. Curry spices are pungent and warm, warming the middle and dispelling cold; chicken warms and nourishes, and potato strengthens the spleen. The aroma revives the appetite and chases out the air-con chill.
Method
Prep 15 min · Cook 30 min- 1Season the chicken with a little salt for 10 minutes. Peel and cut the potatoes, then fry them in a little oil until lightly golden and set aside.
- 2Fry the onion, ginger and garlic in oil until fragrant, add the curry powder and stir over low heat until aromatic, then add the chicken and stir-fry until it changes colour.
- 3Add the water and potatoes, bring to the boil and braise gently for 20 minutes. Stir in the coconut milk, salt and sugar and simmer for 3 minutes until thick. Serve with rice.
Cautions
- Curry is hot and spicy; use less if you have gastritis, mouth ulcers or overheat easily.
Chef's tips
- Frying the potatoes first stops them breaking up; curry tastes even better the next day, so make extra for tomorrow's lunch.
The TCM view
Curry powder blends warming spices such as turmeric, pepper and cumin, which warm the middle, dispel cold, move qi and invigorate blood. Chicken is sweet and warm, warming the middle and boosting qi. Potato strengthens the spleen and stomach, onion moves qi, and coconut milk boosts qi. Together they warm the middle and support yang against the cold of summer air-conditioning.
