Gai Pad Pongali

A quick stir-fry featuring tender chicken coated in a creamy, egg-bound yellow curry sauce. Fresh celery adds a sharp crunch that contrasts with the velvety texture of the sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 494
• Protein: 38 g
• Carbs: 33 g
• Fat: 22 g

Ingredients

• 500 g Chicken cutlet ( cut into bite-sized pieces )
• 3 piece Egg ( whole )
• 150 ml Unsweetened condensed milk ( liquid )
• 2 tbsp Ground curry ( yellow )
• 2 tbsp oyster sauce
• 1 tbsp soy sauce ( light )
• 1 tsp Brown sugar
• 3 piece Garlic ( finely minced )
• 2 piece Apium graveolens ( sliced diagonally )
• 1 piece Yellow onion ( roughly sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 3 tbsp Peanut oil
• 1 tbsp Roasted chili paste (Nam Prik Pao)

Instructions

1. Prepare the binding sauce

   In a bowl, vigorously whisk the eggs with the evaporated milk, curry powder, soy sauce, oyster sauce, brown sugar, and chili paste. The mixture must be perfectly smooth and fluid.

2. Sear the protein

   Heat the peanut oil in a wok over high heat. When the oil shimmers, toss in the minced garlic and chicken pieces. Sear until the meat turns white and just starts to brown while remaining juicy.

3. Stir-fry the vegetables

   Add the yellow onion and celery. Stir-fry for 2 minutes. The vegetables should lose their raw appearance but maintain a firm bite.

4. Bind and coat

   Slightly lower the heat and pour in the egg mixture. Stir gently with a spatula. The sauce should thicken, become creamy, and coat every piece. Remove from heat as soon as it sets to prevent the eggs from curdling.

Chef's tips

• Do not overcook the eggs: the sauce should remain silky and creamy, like a very loose scramble.
• The wok must be smoking hot before starting to sear the chicken without it steaming in its own juices.

Storage

Best eaten immediately. The texture of the egg sauce degrades when reheated.