Chinese Style Chicken Curry
From DonSpain 2 years agoIngredients
- 2tbsp Sunflower Oil shopping list
- 300g/12oz chicken breast fillets - cut into bitesize chunks shopping list
- Small Quantity Cornflour - to coat the chicken shopping list
- 1 clove Garlic - crushed shopping list
- 1 Onion - finely chopped shopping list
- ½ to 1tsp Ground Ginger - to taste shopping list
- 1tbsp Curry Powder shopping list
- 1tsp Turmeric shopping list
- Pinch Sugar shopping list
- Pinch Chinese Five Spice shopping list
- 360ml/12fl oz chicken stock shopping list
- 1tbsp Dry Sherry/Chinese Cooking Wine shopping list
- 1tsp Soy Sauce shopping list
- 100g/3½oz frozen Peas - Defrosted shopping list
- Salt & freshly ground black pepper shopping list
- A Small Amount of Water in a Glass - to thin the sauce if required shopping list
- To serve: basmati rice shopping list
How to make it
- On a plate or in a bowl, toss the chicken pieces in the cornflour and season well;
- Set aside;
- Heat 1tbsp oil in a wok on a low to medium heat, add the onion and cook, stirring well, for some 5 to 6 minutes until softens a bit;
- Stir in the garlic and cook for about 1 minute or so;
- Add the spices and sugar, mix everything together well and cook for a further minute or so;
- Stir in the stock, dry sherry and soy sauce, increase the heat, and bring to the boil;
- Reduce heat to low and, stirring occasionally, simmer the mixture for some 20 minutes or so;
- Pour everything into a blender and “blitz”;
- Pour the remaining oil in the pan on a medium heat, add the chicken and, stirring often, cook the chicken until well browned all over.
- Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for some 5 to 6 minutes or so or until the chicken is cooked through and juicy;
- If required, add a little water to thin the sauce to consistency desired;
- Serve with rice.
People Who Like This Dish 3
- hungrynow Corralitos, CA
- clbacon Birmingham, AL
- tuilelaith Columbia, MO
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 5
-
All Comments
-
Your Comments