Chinese Takeaway Chicken Curry Food

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 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

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 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!

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.