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Chinese Curried Chicken

Because of China's vast size and age old culinary heritage it boasts a cuisine unmatched in its breadth and scope. Each small region of China has its own specialty dishes based on deep rooted traditions and availability of ingredients.
Cantonese food, cuisine of southern China has been long known and enjoyed in the West. Chefs draw upon the widest range of ingredients from all over China and her neighbours yet the food still remains distinctly Cantonese.
You can even find curries that have been transformed into Cantonese dishes using a modest touch of curry spices, making them unrecognisable to anyone from India.
Rice forms a part of nearly every meal in China and it is often served in a large bowl in the centre of the table.
• 1 kg chicken thighs, de-boned and cut into bite sized pieces
• 2 tbsp Chinese wine or sherry
• 2 tbsp corn flour
• 2 tbsp of light soy sauce
• 1tbsp ghee (clarified butter) or vegetable oil
• 2 large onions, finely chopped
• 2 tbsp ginger, grated
• 1 garlic clove, crushed and ground into a paste
• 1 tbsp ground coriander
• 1 tsp turmeric
• ½ tsp chilli powder
• 1 tbsp Madras curry powder
• 400 ml coconut milk
• 300 ml water
• 450g small potatoes, washed and unpeeled
• 1 lemongrass stem, tough outer leaves removed and then cut into thin slices
• 2 tsp shrimp paste
• 1 tbsp sugar

1. Marinade the chicken pieces in the Chinese wine, cornflour and soy sauce. Leave in the fridge for a minimum of 1 hour.
2. Heat the oil or ghee in the inner pot over a medium heat. Add the onion and stir-fry for 3 minutes, or until starting to soften but not let them brown.
3. Add the garlic and ginger and continue stir-frying for 30 seconds.
4. Reduced the heat to very low and leave to cook, stirring occasionally, until the onion is softened but not brown.
5. Stir in the coriander, turmeric, cumin, chilli and curry powder. Continue cooking over a very low heat for a further 5 minutes.
6. Add the chicken and marinade. Turn up the heat to medium and stir to coat it with the contents of the inner pot.
7. Add the coconut milk, water, potatoes, lemongrass and shrimp paste. Mix well and bring to the boil.
8. Reduce the heat and simmer for 10 minutes with the lid on.
9. Turn off the heat and place the inner pot into the insulated outer container.
10. Leave to thermal cook without heat for a minimum of 1 hour.
11. Serve with boiled rice.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.