Curried beef stew from Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong (page 168) by Ken Hom

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Notes about this recipe

  • chawkins on August 26, 2025

    I made half of a recipe using 1.5 lb of cut up bone-in skin-on chicken thighs. I did not follow the cooking direction because I was using chicken rather than beef, but I followed the ingredients list exactly with the exception of the chicken and the curry powder which I only used 2/3 of the called for amount, I could have used the whole amount for my own taste, but my husband thought that it was spicy even with the reduced amount. I oil blanched the carrots, potatoes and chicken all separately in the wok, then sauted the spices in a dutch oven, added the vegetables and some water and braised them for about 15 minutes before adding the chicken for another 15 minutes and then thickened the sauce with a cornstarch slurry. Very good. Exactly like the curry chicken you get from takeouts years ago in HK. I think it was the bean sauce that made it so.

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