Most people make creamy coconut curry chicken using Indian spices which is delicious but did you know that you can make our Chinese / Cantonese creamy coconut curry chicken recipe with our Asian sauces, obviously we would need Indian curry powder as curry spices are from India.

INGREDIENTS (serves 4 people)
- 1kg chicken drumsticks
- 1 tsp salt
- 2 tsp sugar
- 1 tsp chicken powder
- white and black pepper
- 1 tbsp oyster sauce
- 1 tbsp Chinese rice wine
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tbsp olive oil
- 2 tsp medium curry powder
- 1 tin coconut cream
- 1 tsp bean sauce
- 1 tsp hoisin sauce
- chopped spring onion
- 1 tsp corn starch mix with water
- chopped potatoes, tomatoes and onions
- chopped garlic and ginger

INSTRUCTIONS
clean and drain chicken drumsticks, first season chicken drumsticks with salt, pepper, chicken powder and the white and black pepper, give it a good rub mix, then add in the wet ingredients- soy sauce, Chinese rice wine, oyster sauce, sesame oil, and olive oil, let the chicken marinate for 20-30 minutes.

next prepare your vegetable ingredients, chop up some ginger and garlic, then cut your potatoes into desired bite sizes and boil them with a teaspoon of salt for 20-30 minutes depending on the cut sizes, cut enough tomatoes for desired curry sauce thickness and cut some onions.

after chicken marinates we can start cooking our coconut chicken curry, drain your cooked potatoes, heat up a pot or wok and add in a good amount of olive oil, toss in your ginger, garlic, onions and tomatoes and stir fry for 3-5 minutes then toss in your chicken drumsticks to fry for another 5-10minutes.

Once the chicken look medium cooked then we can add in our curry powder to the chicken and stir fry, turn up the heat and add in the coconut cream tin, mix and once boiling add in the bean and hoisin sauce then stir, toss in your boiled potatoes, turn heat to medium and cook with lid covered for 20-30 minutes, watch the chicken and give it a stir once in a while or else chicken burns.

after 20-30 minutes if your chicken curry has too much sauce you can mix in cornstarch water to thicken sauce, then cook for 5 more minutes and sprinkle chopped spring onions and dinner is ready to be served.
00:00 Introduction
00:39 Marinating the chicken drumsticks
02:37 Preparing the vegetable ingredients
04:20 Making the creamy coconut chicken curry

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