Best Chinese Chicken Curry Recipes

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CHINESE CHICKEN CURRY



Chinese chicken curry image

Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
2 tsp cornflour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
handful frozen peas
rice to serve

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.

Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

CHINESE CHICKEN CURRY RECIPE BY TASTY



Chinese Chicken Curry Recipe by Tasty image

Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons oil
3 cups chicken
1 teaspoon salt
1 teaspoon pepper
1 ⅓ cups onion, chopped
¾ cup carrot, chopped
1 cup potato, chopped
4 ¼ cups water
⅔ cup peas
⅔ cup curry paste

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!

Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams

CHINESE CHICKEN CURRY



Chinese Chicken Curry image

This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.

Provided by K c6462

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
4 garlic cloves, crushed
3 medium onions, sliced lengthwise
2 large chicken breasts, boned and cut in 2 inch pieces or 6 chicken thighs, bone in
1 tablespoon curry powder
1 tablespoon sugar
2 teaspoons salt
2 tablespoons soy sauce
1/2 cup water
3 medium potatoes, cubed
1 tablespoon cornstarch, mixed with
1 tablespoon water

Steps:

  • Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
  • Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
  • Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

Nutrition Facts : Calories 435.7, Fat 20.8, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1726.6, Carbohydrate 43, Fiber 5.6, Sugar 8.1, Protein 20.6

ADRIEL'S CHINESE CURRY CHICKEN



Adriel's Chinese Curry Chicken image

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Provided by BlondeCook

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

Steps:

  • In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  • Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

LILY KWOK'S CHINESE CHICKEN CURRY



Lily Kwok's Chinese Chicken Curry image

I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it's way into The Peoples Cookbook. It's a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.

Provided by Noo8820

Categories     Curries

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 19

6 tablespoons vegetable oil or 6 tablespoons ghee
3 onions, finely chopped
4 cm piece gingerroot, peeled and thinly sliced
4 garlic cloves, sliced
4 mild fleshy red chilies, seeded and chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 tablespoon chili powder
2 1/2 teaspoons curry powder
125 ml water
2 1/2 teaspoons plain flour
2 1/2 teaspoons self raising flour
400 -500 ml chicken stock
3 -4 tablespoons cornflour
2 boneless skinless chicken breasts, and cut into strips
2 tablespoons oil
1/2 onion, thinly sliced
2 tablespoons peas

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.

Nutrition Facts : Calories 899.7, Fat 61.8, SaturatedFat 8.7, Cholesterol 81.6, Sodium 481.9, Carbohydrate 53, Fiber 8, Sugar 17.1, Protein 37

CHINESE CURRY CHICKEN



Chinese Curry Chicken image

Provided by Susan Bishop-Sauter

Categories     Chicken     Ginger     Potato     Stir-Fry     Quick & Easy     Curry     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 14

6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper

Steps:

  • Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

MALAYSIAN CHINESE CHICKEN AND POTATO CURRY



Malaysian Chinese Chicken and Potato Curry image

Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.

Provided by Kate S.

Categories     Chicken Thigh & Leg

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 15

3 whole chicken legs
2 tablespoons salt
3 tablespoons curry powder
5 tablespoons curry powder
5 garlic cloves
1 inch ginger
3 fresh red chilies
3 large potatoes, peeled and cut into chunks
oil, for deep-frying
1/2 cup oil
15 chopped shallots
2 large onions, peeled and cut into chunks
2 stalks lemongrass, smashed a bit to release aromatic oils
4 cups coconut milk
1 teaspoon salt

Steps:

  • Marinate chicken legs in 2 T salt and 3 T curry powder.
  • Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
  • Peel and chop potato, and deep fry in some oil until half cooked.
  • Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
  • Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
  • Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
  • Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
  • Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
  • Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
  • When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
  • Serve with bread or rice.

Nutrition Facts : Calories 2518.6, Fat 124, SaturatedFat 72, Cholesterol 138.6, Sodium 5751.9, Carbohydrate 316, Fiber 17, Sugar 213.3, Protein 49.3

CHINESE CURRY CHICKEN



Chinese Curry Chicken image

Make and share this Chinese Curry Chicken recipe from Food.com.

Provided by Kute_Honey

Categories     < 60 Mins

Time 45m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

1 lb chicken meat (in chunks)
1 cup tomatoes (diced)
2 cups broccoli
1 cup carrot (cut into 1-inch pieces diagonally)
1 cup onion (cut in chunks)
1 cup peas
3 tablespoons curry powder (only buy from the chinese grocery store, don't use authentic)
2 -3 garlic cloves (chopped)
2 tablespoons fresh ginger (cut in large slices, take out later)
1 tablespoon vegetable oil
400 ml coconut milk
2 tablespoons soy sauce

Steps:

  • Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
  • Stir until they have gone soft, then remove to a platter.
  • Turn up the heat on the pan and - if necessary - add a little more oil.
  • Add the chicken and leave on the heat without stirring for as long as you can bear.
  • When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
  • The more patient you are, the more flavor the chicken will have.
  • Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
  • Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
  • Stir in the coconut milk and the soy sauce.
  • Add the carrots and allow to simmer for five minutes.
  • Then add the peas.
  • Simmer for five minutes and then add the broccoli and tomatoes.
  • Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.

Nutrition Facts : Calories 238.3, Fat 14.8, SaturatedFat 10.3, Cholesterol 39.7, Sodium 324.3, Carbohydrate 12.5, Fiber 3.6, Sugar 4, Protein 16.3

CHINESE CHICKEN CURRY



Chinese Chicken Curry image

Make and share this Chinese Chicken Curry recipe from Food.com.

Provided by browneyed_gal

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons vegetable oil
4 garlic cloves, crushed
3 medium onions, sliced lengthwise
2 large chicken breasts, boned and cut in 5cm pieces
1 tablespoon curry powder
1 tablespoon sugar
2 teaspoons salt
2 tablespoons soy sauce
1/2 cup water
1 tablespoon cornstarch paste

Steps:

  • Heat 2 Tbsp oil in heavy pot over high heat for about 30 seconds. Add garlic and fry until brown. Add onions and stir-fry for another 3 minutes.
  • Remove onions and set aside.
  • Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
  • Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

Nutrition Facts : Calories 314.4, Fat 20.6, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1715.7, Carbohydrate 15.7, Fiber 1.8, Sugar 6.9, Protein 17.2

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