Chinese Chicken Curry Recipe By Tasty Food

EASY CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
• Add chicken and cook until it it changes from pink to white.
• Add curry powder and cook for 2 minutes.
• Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
• Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
• Serve over rice, noodles or mashed potato!

CHINESE CHICKEN CURRY

Steps:

• Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

ADRIEL'S CHINESE CURRY CHICKEN

Steps:

• In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
• Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

CHINESE CHICKEN CURRY

Steps:

• Toss the chicken pieces in the cornflour and season well. Set them aside.
• Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
• Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Cut the chicken into bite-size pieces.
• Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
• Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
• Add the chili, chopped tomatoes, water, salt, and pepper.
• Mix well and bring to a boil.
• Simmer for 1 hour, until the sauce has thickened.
• Serve with rice and chopped coriander.
• Enjoy!

CHINESE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Heat up 2 tablespoons of oil on low to medium heat.
• Sear the chicken until the outside turns golden brown. Season with salt and pepper.
• Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
• Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
• Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
• Add in the peas and curry paste, stir well.
• Serve with rice.
• Enjoy!

DAD'S CHINESE CHICKEN CURRY

Steps:

• Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.
• Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.
• Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.
• Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.
• Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables.

LILY KWOK'S CHINESE CHICKEN CURRY

Steps:

• SAUCE:.
• Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
• Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
• Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
• Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
• CHICKEN:.
• Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.

CHINESE CURRY CHICKEN RECIPE

Steps:

• Cut chicken into serving sized pieces. Combine egg whites, cornflour and salt in large bowl, add chicken pieces; mix well. Stand 30 minutes.
• Heat oil in large frying pan, add chicken pieces, fry gently until golden brown and cooked though (approx. 20 minutes). Remove chicken from pan. Add peeled and chopped onion and curry powder, saute gently 3 minutes.
• Return chicken to pan, cook 2 minutes, stirring constantly. Add satay sauce and cream, bring to boil stirring, reduce heat, simmer uncovered 2 minutes.
• Serve with boiled rice.

CHINESE TAKEAWAY CHICKEN CURRY

Steps:

• Cut the chicken into cubes and place into a glass bowl
• Mix the Chinese 5 spice powder with the chicken so it coats it all lightly and set aside until ready to cook the curry
• Place a frying pan over a medium heat and add the olive oil
• Cook chicken for 5 minutes stiring occassionaly to stop sticking
• Chop onions and girlic and add to the pan and stir until translucent reduce heat to low
• In a cup or small dish crush the stock cube and combine with curry powder, flour and ginger
• Boil ket kettle and use a splash of water to make a smooth paste with the curry powder mixture keep stiringand top the water up to the top of the cup
• Add the curry mixture to the cooked chicken and stir well
• Cook for a few minutes until the curry sauce thickens
• Add soy sauce and peas to the curry and cook for 2 minutes until the peas are cooked
• Add some extra water if you want the sauce to be of a thinner consistancy
• Serve with some boiled rice

EASY CHINESE CHICKEN CURRY

Steps:

• Mix the spices and cornflour together. Then add the chopped chicken and mix well to evenly coat the chicken.
• Heat the oil in a large frying pan or flat casserole dish. Add the chicken and cook, stirring frequently, until the chicken has cooked on all sides.
• Add enough stock to just cover the bottom of the pan. Stir well so that there are no lumps of spice mixture. Add the sliced red pepper & the soy and chilli sauces.
• Simmer the mixture gently for about 15 minutes, stirring occasionally. The sauce will thicken until a track will remain for a few seconds after dragging a wooden spoon across the bottom of the pan.
• Add the mange tout and miniature corn. Stir in well and then cover for about two minutes, to allow to soften slightly.
• Serve immediately.

15-MINUTE CHICKEN CURRY, TAKEOUT-STYLE

Steps:

• In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
• Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
• Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
• Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn't thick enough, add more cornstarch slurry. If it's too thick, add more chicken stock.
• Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.

CHINESE CURRY CHICKEN RECIPE

Steps:

• Cut the chicken into thin flat slices (think the size of a matchbook).
• Combine the soy sauce and cornstarch and add in the chicken and set aside.
• Add the canola oil to a heavy skillet or wok and heat on medium-high heat.
• Add the curry powder and stir with spatula until you can just smell it, for about five seconds or so.
• Add in the chicken with marinade.
• Cook for a couple of minutes then add in the carrots, bell pepper and onions.
• Cook for an additional 2-3 minutes until the vegetables are just barely soft and the chicken is just cooked through.
• Add in the sesame oil and sugar and mix well, cooking an additional 30 seconds.

CHINESE CHICKEN CURRY

Steps:

• In a medium bowl mix the soy sauce with corn starch, then add chicken pieces and set aside until needed.
• Prepare the vegetables by chopping up the onion, peeling and grating ginger, peeling and cutting the potatoes and mincing the garlic.
• Heat 1 tablespoon of vegetable oil in a deep frying pan or a wok and add the chopped onions and ginger. Cook over medium heat for 5 minutes, then add minced garlic and cook for a few seconds. Make sure not to burn the garlic.
• Then add the curry powder, turmeric and the 5 spice powder, mix briefly until you can smell the aromatics. Add the chicken together with the marinade and cook it for a few minutes, so the chicken is sealed but not cooked all the way through. Add the chicken stock and deglaze the pan by scraping up the bits stuck to the bottom of it with a wooden spatula. Then add potatoes and bring everything to a boil, lower the heat and let it simmer uncovered for 15 minutes.
• Then add sliced red pepper and sugar snap peas and cook for 5 minutes longer. At the end, taste and add a pinch of salt if necessary. Serve over steamed white or brown rice, sprinkled with some fresh chopped cilantro and green onions.

CHINESE CHICKEN CURRY

Steps:

• Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.
• Prepare the vegetables by cut the onion and bell pepper into thin slices. Finely chop the garlic cloves.
• In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
• Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce is start to get thicken, turn off the heat and set aside. Keep it warm.
• In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry with medium-high heat for 2-3 minutes until cooked through.
• Push the chicken to one side of pan and add the chopped garlic in. Stir for few seconds and follow with the onion, pepper slices and green peas. Stir well and cook for 1-2 minutes.
• Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. ( If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference. )
• Make a taste test and extra salt or sugar to your taste, if needed.
• Remove from heat and transfer to serving plate. Serve immediately.
• Serve over a bowl of steamed rice, garnish with chopped spring onions and make it a delicious meal.

EASY CHICKEN CURRY RECIPE

Steps:

• Marinate the chicken with salt for three hours.
• Cut the potatoes into wedges, about the size of the chicken.
• Blend ingredients A until it becomes a smooth paste, then saute until aromatic.
• Add the chicken to A, followed by the remaining ingredients in B.
• Simmer for half an hour until the potatoes are soft.
• Garnish with fresh curry leaves and serve.

CHINESE CHICKEN CURRY

Steps:

• Spray a frying pan over a medium high heat with spray oil
• Add the onion, zucchini and butternut squash and fry for 2-3 mins to soften.
• Add the garlic and ginger and fry for 1 more minute.
• Add the curry powder, Chinese five spice, tomato paste and soy sauce and stir to coat.
• Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
• Add sauce to a blender and blend until smooth. Set aside.
• Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. Remove and set aside.
• Spray frying pan again with spray oil, add the onion and green pepper and fry for 2 mins.
• Add back in chicken, pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through.
• Serve with your choice of sides.

CHINESE CHICKEN CURRY RECIPE

Steps:

• Chop the chicken into even sized pieces, slice your onion and mince the garlic
• Heat oil in a non-stick pan, then add the sliced onion - cook until they begin to turn brown and sweeten
• Add the chicken, five spice and garlic to the pan, mix to coat the chicken and cook for a couple of minutes
• Meanwhile, whisk 85g (3oz) of curry sauce mix into 340ml of cold water
• Add the curry sauce mix to the pan of chicken and onions, stir and bring to a simmer
• Add the veggies, and continue to cook until everything is hot and the chicken cooked
• If you need to thicken the sauce, add more powder. If you want to make it runnier, add more water.

EASY CHINESE CHICKEN CURRY RECIPE

Steps:

• Mix together the cornflower with the light soy sauce, rice wine and rice wine vinegar.
• Cut the chicken thighs into bite sized pieces and add to the bowl with the cornflour mix.
• Top and tail the onion, then peel it and cut into 8 wedges.
• Mince the garlic.
• Grate the ginger.
• Remover the seeds from the chilli and slice it thinly.
• Just before you start cooking remove the chicken from the marinade and pour hot chicken stock into the remaining marinade.
• Add the curry powder and five-spice and whisk to combine.
• Heat a wok over a high heat, when it shimmers add the cooking oil.
• Throw in the onions and stir fry for 2 minutes.
• Add the chicken, chicken, garlic and ginger and stir fry for 3-4 minutes.
• Pour in the sauce and cook for a further 3-4 minutes.
• Add the peas and cook for a final 60 seconds before serving.

EASY CHICKEN CURRY

Steps:

• Chop the chicken into bite-size chunks and place in a mixing bowl.
• Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
• Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
• In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
• Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
• Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
• Add the remaining spices and cook for 1 minute then pour in the tomatoes.
• Bring to a simmer then season with salt, pepper and sugar.
• Add the chicken back in to the sauce and pour in the cream.
• Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
• Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

EASY INDO CHINESE CHICKEN CURRY WITH ONIONS

Steps:

• Combine the chicken, corn starch, baking soda, sesame oil, and soy sauce and set it aside while you prep the other ingredients.
• In a large heavy bottom pan heat some oil and cook the chicken in small batches. Remove the chicken from the pan. If cooking in small batches: place the cooked chicken in a bowl and cover it with foil while you cook multiple batches.
• Add the garlic, ginger, onions and bell peppers to the chicken and cook for about a minute on high heat.
• Add the curry powder, white pepper powder, and chicken broth to the pan.
• Cover and cook for about 3 minutes on medium heat until the dish is well combined. Add red chili powder or chili oil, if you would like, at this point.
• Add salt only after taste testing.
• Serve with Instant Pot cooked jasmine white rice.

CHINESE CHICKEN CURRY

Steps:

• Heat the oil in a large frying pan or saucepan on the hob and add the onion. Gently fry for a couple of minutes until the onion starts to soften.
• Add the apple and garlic and continue to fry for another minute.
• Add the flour and curry powder and stir in quickly, frying for a final minute.
• Add the stock and soy sauce, bring to the boil and then simmer for 10 minutes.
• Blitz the sauce until smooth. You can do this in the pan with a hand blender or transfer to a stand blender.
• Once the sauce has been blitzed, add the chicken, potatoes and carrots. Simmer on a medium heat for approximately 13-15 minutes until the chicken and vegetables are fully cooked.
• Add the chickpeas and frozen peas and cook for another 2-3 minutes.
• Serve with boiled rice.

EASY CHINESE CHICKEN CURRY

Steps:

• Cook the rice according to the packet instructions and keep warm.
• Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
• Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6-8 minutes, or until softened and lightly browned.
• Stir in the ginger, garlic and curry powder and stir for 1-2 minutes. Add the coated chicken and stock and simmer for 12-15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5-6 minutes or until the peppers are just tender and the curry has thickened.
• Serve in warmed bowls, ladled over the rice.

CHINESE CURRY CHICKEN

Steps:

• Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.