Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chinese style chicken curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This Chinese curry is quite a mild gravy style curry, although you can add chopped chilies, red pepper flakes, or cayenne pepper to give it more spice. Toss the chicken pieces in the cornflour and season well. Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
Chinese Style Chicken Curry is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chinese Style Chicken Curry is something that I have loved my whole life. They’re nice and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Chinese Style Chicken Curry:
- Prepare For the Sauce
- Get 100 g Onion, Chopped
- Get 150 g Courgette, Chopped
- Get 200 g Butternut Squash, Chopped
- Get 1 Clove Garlic, Crushed
- Get 1 tsp Grated Ginger Root
- Make ready 3 tsp Curry Powder
- Take 1 tsp Turmeric
- Take 1 tbs Tomato Puree
- Get 1 tbs Soy Sauce
- Prepare 1/2 tsp Chinese 5 Spice
- Take 750 ml Chicken Stock
- Prepare For the Curry
- Prepare 450 g Chicken Breast, Diced
- Prepare 1 Onion, Chopped
- Get 1 Green Pepper, Chopped
- Take 1/2 cup Frozen Peas
You can choose to add whichever veggies you like - peas are a super popular choice, and so. A super-simple Chinese-style chicken curry that can easily be adapted to whatever protein or veggies you have available. For this recipe you will need a food processor or a blender. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
Instructions 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.
Meanwhile, place a large non-stick wok over a high heat and spray with low-calorie cooking spray. This British Chinese takeaway inspired Chicken Curry has taken so many tries to get it like I wanted. Welcome to attempt number five or six (I lost count) and the version I'll be keeping in my recipe book. I know it's not a pretty looking thing, but it works for me. Out of the blue one night, I really fancied a takeaway style Chinese Curry.
So that’s going to wrap this up for this exceptional food chinese style chicken curry recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
