Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, chinese style chicken curry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chinese Style Chicken Curry is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chinese Style Chicken Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
This is an excellent Chinese-Style chicken curry recipe. The curry is packed with aromatic flavoring from dried chilies, lemongrass, galangal, shallots. This takeout-style chicken curry uses only a handful of ingredients–many of which you probably already have in your pantry. How is Chinese Chicken curry different from Indian curry?
To begin with this recipe, we have to first prepare a few components. You can cook chinese style chicken curry using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Style Chicken Curry:
- Get For the Sauce
- Prepare 100 g Onion, Chopped
- Get 150 g Courgette, Chopped
- Get 200 g Butternut Squash, Chopped
- Take 1 Clove Garlic, Crushed
- Prepare 1 tsp Grated Ginger Root
- Take 3 tsp Curry Powder
- Get 1 tsp Turmeric
- Prepare 1 tbs Tomato Puree
- Take 1 tbs Soy Sauce
- Make ready 1/2 tsp Chinese 5 Spice
- Get 750 ml Chicken Stock
- Take For the Curry
- Make ready 450 g Chicken Breast, Diced
- Prepare 1 Onion, Chopped
- Prepare 1 Green Pepper, Chopped
- Take 1/2 cup Frozen Peas
A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal. Add sugar, salt, soy sauce and water.
Steps to make Chinese Style Chicken Curry:
- Spray a pan with frylight. Add the onion, courgette and butternut squash and fry for 2-3 mins to soften.
- Add the garlic and ginger and fry for a further minute.
- Add the curry powder, turmeric, Chinese five spice, tomato puree and soy sauce and stir to coat.
- Pour in the chicken stock, bring to a boil, then simmer for 20 minutes.
- Add the sauce to a blender and blend until smooth. Set aside.
- Spray frying pan with frylight, add the chicken and fry for 5 mins until lightly browned. Remove and set aside.
- Spray frying pan again with frylight, add the onion and green pepper and fry for 2 minutes.
- Add back in the chicken and thr sauce. Stir to mix and then add the frozen peas. Bring to a boil and then simmer for about 5 minutes, ensuring the chicken is cooked through.
- Serve with your choice of sides, this dish goes very well with a Chinese style rice or homemade chips.
Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal. Add sugar, salt, soy sauce and water. Stir cornstarch and water mixture into chicken. This Chinese style chicken curry is one of my go-to meals when the craving for curry arises. I usually cook curries in my Happycall pot but it works equally as well in a thermal cooker with adjustments to the cooking time.
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