Gali Ji Huifan (Cantonese Chicken Curry on Rice) is a traditional Chinese recipe (from Canton) for a classic curry of chicken and vegetables in a slightly spiced stock base thickened with cornflour that's typically served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Cantonese Chicken Curry on Rice (Gali Ji Huifan).
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This is a classic Cantonese recipe for a mild Chinese-style curry. The curry powder used is dominated by turmeric, which gives the curry its characteristic yellow colour. It was the Cantonese who introduced curry to China, via Malaysia which is why the name, gā lĭ is based on the English term, 'curry'.
I first encountered this curry many years ago, when a college friend took me to his uncle’s restaurant in Denmark Hill, London. I then had it again in Hong Kong, a few years later. It remains one of my favourite curry styles, probably bolstered by happy memories. It’s really worth trying, particularly if you’re not a fan of very spicy curry styles. For vegetarians, it works very well with silken tofu instead of chicken and vegetable stock substituted for the chicken stock.
Ingredients:
3 garlic cloves, smashed with the side of a cleaver and finely sliced
4 slices of ginger, finely shredded
2 onions, cut into 1cm (1/2 in) dice
500g (1 lb) chicken breast meat, cut into 1cm dice
4 potatoes, peeled and cut into 1cm dice
2 carrots, scraped and cut into 1cm dice
6 tbsp groundnut oil
3 tbsp Gai Lei Fan (Chinese yellow curry powder)
2 tsp salt
800ml (3 1/3 cups) chicken stock
2 tbsp cornflour (cornstarch)
2 tbsp water
Method:
Place an empty wok over high heat and heat until you can see the heat rising from its surface. Add the oil and swirl to coat the surface of the wok. Heat the oil until almost smoking then add the garlic and ginger. Stir-fry for 1 minute, or until fragrant then add the onion and curry powder.
Stir fry for 2 minutes then add the chicken pieces. Continue stir-frying until the meat is nicely browned then add the potatoes, carrot and salt. Stir to mix and cat in the oil then add the chicken stock.
Bring to a boil, reduce to a simmer, cover the wok and cook for about 12 minutes, or until the vegetables are tender.
Whisk together the cornflour and water to give a smooth paste. Stir his into the contents of the wok, bring to a simmer and cook until the sauce thickens.
Serve hot, accompanied by plain steamed rice. Typically, the curry is served poured over the rice.
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