Recipe: Stir fried chicken with dark soy sauce and curry powder

Once upon a time, there was a university student called Baby Sumo. Whenever she felt homesick, she would try to recreate dishes from home that her mother used to make her. One of them is this stir fried chicken with dark soy sauce and curry powder. She would often have a big bowl of rice whenever her mum cooked this. 

So what makes this dish special? Instead of your regular Chinese-style stir fried chicken with dark soy sauce, the addition of curry powder gives it a hint of spiciness on top of the sweet-salty sauce from the dark/light soy sauce. And spicy food is especially good eaten during cold nights in the UK. She would often make and share this with her friends, and they all loved it too.

-THE END-

Stir fried chicken with dark soy sauce and curry powder

Fast forward 10 years, I am now cooking this dish for my family. It is great for a weekday meal when you do not have much time to cook, since it only takes less than 30 minutes to prepare and cook. I am pleasantly surprised that my children enjoyed this so much -"spicy but nice" as they put it. This is a dry-ish kind of dish with just a little sauce that coats the onions. If you like it a little spicier, you can also add a few cili padi (bird's eye chillies).

A quick, lovely dish for dinner

One of my childhood favorites

Stir fried chicken with dark soy sauce and curry powder
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Serves 4

Ingredients
550g chicken breast, cut into bite size chunks
2 large onions, sliced thinly
6 cloves garlic, finely chopped
4 tbsp cooking oil
4 stalks curry leaf
3 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp curry powder

To garnish
Curry leaf
Cucumber slices

1. In a large frying pan or wok, heat the oil over high heat. Add the garlic and onions, and cook for 2 minutes until the onions have softened.

2. Add the curry leaves and cook for 1 minute, to release its fragrance. Then, add the chicken breast and stir fry for 5-7 minutes, until thoroughly cooked. Season with dark soy sauce (for colour) and light soy sauce. Then, add the curry powder and stir to coat evenly. Remove from heat.

3. Plate and garnish with cucumber slices and curry leaf.

* I am submitting this to Little Thumb's Up "Curry Powder" event hosted by Everybody Eats Well in Flanders. 


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