Yellow Chicken Curry

OMG. Whatever you do, don't forget the onions like I did. K was distracting me as usual when cooking. But this time I actually forgot something. Sigh. Oh well. It was still alright but DEFINITELY needed the onions to give it that depth of flavour. Now I know how those Chopped contestants feel when they forget an ingredient. :(

This may seem a bit unorthodox. But Hubby dislikes eating saucy chicken with bones. Therefore, to keep the flavour of bone in chicken but not have bones on the chicken (and not have to debone saucy chicken after it's been cooked cuz I really don't like that), I just brown the chicken bones with the chicken. Then I remove the chicken so that it doesn't get tough. Weird, but it works!


Yellow Chicken Curry
(serves 6)

Ingredients:

• 6 skinless chicken thighs, cut into 1 1/2 inch pieces after bone have been removed (reserve bones)
• 2 medium potatoes, chopped into 3/4 inch pieces
• 1 medium onion, chopped
• 3 Tbsps curry powder, divided
• 2 Tbsps canola oil, divided
• 2 Tbsps soy sauce
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1 red chili pepper, diced
• 1 inch knob of ginger, sliced
• 3 whole garlic cloves, smashed
• 3/4 cup evaporated milk
• Water
• Salt, to taste

Directions:

1. In a small mixing bowl, combine 1 tablespoon of curry powder, 1 tablespoon of oil, soy sauce, cornstarch and sugar with chicken thigh. Marinate for 30 minutes.
2. In a wok over high heat, heat up remaining oil. Once it's smoking, add ginger and garlic. Cook until fragrant. Add in in chicken thigh bones and chicken. Cook the meat until browned and then transfer chicken pieces to a bowl.
3. Add in onion, potatoes, remaining curry powder and red chili pepper. Cook until potatoes ave just starting to cook on the outside, stirring occasionally. You should see the outside 2mm coloured differently than the rest of the potatoes (about 3 minutes).
4. Transfer chicken back into the wok. Pour in just enough water to cover everything. Make sure the potatoes are covered. Bring to a boil. Lower heat, cover and simmer for 15 minutes, or until potatoes are fork tender and chicken is cooked through.
5. Mix in evaporated milk and heat throughout. Do not let boil. Season with salt to taste.
6. Discard bones and serve with rice.