Chinese Curry Chicken Food

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.

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:

• 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.

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.

CHICKEN CURRY

Steps:

• Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
• For the rice: Cook Basmati rice according to package directions

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!

CHINESE CURRY CHICKEN

Steps:

• Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
• Stir until they have gone soft, then remove to a platter.
• Turn up the heat on the pan and - if necessary - add a little more oil.
• Add the chicken and leave on the heat without stirring for as long as you can bear.
• When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
• The more patient you are, the more flavor the chicken will have.
• Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
• Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
• Stir in the coconut milk and the soy sauce.
• Add the carrots and allow to simmer for five minutes.
• Then add the peas.
• Simmer for five minutes and then add the broccoli and tomatoes.
• Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.

CHINESE CURRY

Steps:

• Fry off onions in a little oil until softening then add mushrooms. Meanwhile mix the curry concentrate with boiling water a little at a time until you have the desired consistency (you dont need a lot, a little goes a long way), you will need around about just over a pint of made up sauce. If you are using beef or chicken, fry off with the onions. If prawns or seafood are being used, add with the mushrooms, as they take a shorter time to cook. Add the curry sauce and the frozen peas (no need to cook as the heat of the sauce will do that for you). Taste for seasoning, if it tastes a little bland it will need a pinch of sugar, not salt por pepper. It all depends on what make of sauce it is, they all come up a bit different. If you want a hotter sauce you could add some cayenne pepper.
• Tip
• You can get the chinese style curry paste concentrate from asian supermarkets. Everyone lives near one, just google your nearest. I get most of my meat and seafood in my local one as they are better quality and 10 times cheaper than the supermarkets.

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.

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.