Curry Chicken with Potato and Carrot (咖喱土豆鸡): Tender Chicken, Zero-Fail One Pot
Chicken thighs soak up a fragrant, lightly sweet curry gravy alongside creamy potatoes and sweet carrots in this weeknight one-pot dish. The result is juicy chicken, velvety sauce, and vegetables that melt on the tongue.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Chicken Marinade
- 2 pieces chicken thighs bone-in, skin removed, about 1 lb / 450 g
- 2 g salt about 1/3 tsp
- 1 tbsp Shaoxing wine or dry sherry
- 2 tbsp light soy sauce or tamari
- 1 tbsp oyster sauce
- 1 dash white pepper to taste
- 1 tbsp cornstarch
- 2 tbsp cooking oil for coating the meat
For the Dish
- 2 tbsp cooking oil for the wok
- 3 slices ginger
- 2 pieces potatoes about 12 oz / 340 g, cut into diamond chunks
- 2 pieces carrots about 10 oz / 280 g, cut into diamond chunks
- 1 piece onion sliced
- 6 cloves garlic smashed
- 100 g curry blocks Japanese or Chinese curry roux, broken up
- 4 cups boiling water enough to just level with the vegetables
- 1/4 cup whole milk optional, for a creamier finish
Instructions
- The ingredients: marinated chicken thigh meat, potatoes and carrots cut into diamond chunks, garlic smashed, onion sliced, and curry blocks ready.
- For the chicken thighs, remove the skin, bone, and sinew, soak in cold water for about 30 minutes, drain well, and cut into chunks. Add 2 g salt, 1 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp oyster sauce, a dash of white pepper, and 1 tbsp cornstarch, toss to combine, then coat with 2 tbsp cooking oil.
- Heat the wok, add oil, and over medium heat add the ginger slices and the marinated chicken; resist stirring for 1 minute, then stir-fry until the meat loses its raw color. Add the garlic and onion and stir to combine, then add the carrots and stir, then the potatoes and stir again.
- Pour in boiling water until it levels with the vegetables, cover, and simmer over medium heat for 15 minutes, until a chopstick pierces a potato easily. Add the broken-up curry blocks, stir until melted, then lower the heat and simmer 5–8 minutes, stirring constantly to keep the bottom from scorching.
- When the sauce is thick and glossy, take the wok off the heat; for a creamier finish stir in milk at the very end without a long boil.
- Serve hot—the chicken is tender and silky, the potatoes have drunk up the curry sauce and turned velvety, and the carrots bring their own gentle sweetness.
Notes
Tips: Keep the curry on a low simmer and stir often once the curry blocks go in—the starch in the potatoes thickens the sauce quickly and will scorch if ignored. Add the milk, if using, only at the very end and do not boil it.
Food Safety: Chicken must reach 74°C / 165°F internally before serving. Store leftovers in the refrigerator within 2 hours and eat within 3 days; reheat to 74°C / 165°F with a splash of water to loosen the sauce.
Allergen Notice: Contains soy. Curry blocks may contain wheat, dairy, or MSG depending on the brand—check the label.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.