This pork chop or chicken dish is a very aromatic and delicious meaty recipe. With the right amount of sweetness and saltiness, and little to no spiciness. It takes great advantage of the curry powder’s fragrance that will be perfect for any rice accompaniment!
Curry Powdered Pork Chops/Chicken
Ingredients:
1. 800gms - 1kg soft lean pork chops meats.
OR 3 Pieces of chicken breast meats and 3 Pieces of Boneless chicken thigh meats.
2. Curry powder
3. Light soy sauce.
4. Corn or Potato starch.
5. Some spring onions.
Instructions:
1. Wash and cut up the pork chop meats into 1/2 inch thick slices.
Tip: If you have a meat tenderiser tool, try hammering out the meats to ensure that they will be tender later. Some may opt to use the meat tenderiser powder, but it might have an unnatural texture when cooked.
OR I slice chickens meats like this!
2. Use about 1 tbs curry powder, 1 tbs light soy sauce and season and marinate every slice well. Set them aside and let them marinate for at least 1/2 hrs.
3. When about to cook, add 2tbs of corn or potato starch and mix them onto every slice well.
3. Heat up the wok and add some oil.
4. Then slowly grill the pork chops. Ensure that you grill one side until it is done before flipping to grill the other side. Same goes for chicken meats.
5.
Once you are done with the slices, place them onto a plate and set aside.
6. With some remaining juice and oil in the wok, add 3tbs of sugar, and 3tbs of light soy sauce. Ensure that the sauce and sugar melts and caramelizes into a thick gravy.
7. After that, pour the slices of pork chops/chicken meats back into the wok with the thick gravy. Mix and stir the meat well.
Tip: If you think the dish is a bit too wet/runny, you may also wish to add a bit more starch to thicken the sauce. Mix 1 tsp corn or potato starch with 2 tsp water into a solution. Pour it in while finishing the frying.
8. Finally, garnish with spring onions!
This is how the chicken version would look like! I just used 3 pieces chicken breast meats and 3 pieces boneless thigh meats.