Curry Chicken, A Unique Enjoyment!

Home Easy Dinner Recipes Chinese Curry Chicken


It is the curry chicken recipe that comes into my mind when I think about the best Chinese recipes to enjoy rice or noodles.

Curry chicken is very rich, flavorful, and aromatic. Curry means sauce, and this sauce is spicy without being too hot.

It's one of the unique Chinese cooking recipes you want to make as one of your firm favorites. It's also one of the chicken recipes that you can personalize easily according to your own taste. It's a Chinese noodle recipe too.


1. For the Chicken:

  • Boneless, skinless chicken breasts -- 4
  • Corn flour -- 7 tablespoons
  • Onion -- 1, thinly sliced
  • Peas -- 4 tablespoons
  • Oil -- 4 tablespoons

2. For the Sauce:

  • Chicken bouillon -- 2 pints
  • Plain flour -- 5 teaspoons
  • Self-rising flour -- 5 teaspoons
  • Vegetable oil -- 12 tablespoons
  • Onions -- 6, finely chopped
  • Cumin, coriander, turmeric and chili powder -- 1 teaspoon each
  • Red chilies -- 8, seeded and chopped
  • Curry powder -- 5 teaspoons
  • Ginger root -- about 4 inch pieces, peeled and thinly sliced
  • Garlic cloves -- 8, sliced
  • Water -- 8 fl oz

    Now that we've got all the ingredients ready, time to make The Chinese curry chicken recipe work.


Step 1:

  • Heat the oil in a wok or pan over high heat.

  • Add the onion into the wok. Stir-fry for a couple of minutes. Then add the garlic, chilies, and ginger to fry for about 1 minute.

  • Turn down the heat to low and keep cooking, stirring occasionally until the onion is soft. (Tip: make sure you don't burn the spices. If you do, the sauce will taste acrid and bitter. Add a little bit of hot water if it thickens too quickly.)

  • Add the cumin, coriander, turmeric, curry powder, and chili powder and keep cooking for 8 minutes. Then take the spices out to let them cool.

Step 2:

  • Put the water in a blender or food processor, add the cooled contents of the pan and blend until smooth.

  • Add the flour and blend again.

  • Put the pureed mixture back in the pan to simmer for about 30 minutes over a very low heat. To make sure the sauce won't be burned, stir now and then.

  • When the sauce is like a thick paste, gradually put in the bouillon, stir and simmer until the sauce has reduced.

Step 3: the final step

  • Coat the chicken with the corn flour

  • Heat the oil over a high heat, add the chicken until well cooked. Add the peas and onions and stir-fry for a few more minutes. (Tip: You can add your favorite veggies here, broccoli, snow peas, mushrooms or bell pepper. Your choice.)

  • Stir in the curry sauce and heat through. Here you go, the delicious Chinese curry chicken. Enjoy with rice or noodles.




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