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Chinese Chicken Curry Recipe Ingredients

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CCCRI

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Chinese Chicken Curry Recipe Ingredients

Chinese Chicken Curry Bundle – Tender marinated chicken simmered with aromatic spices, carrots, onions, and peas in a rich, golden curry sauce for a comforting, home-style Chinese dish.

Grouped product items
Product Name	Qty
East End Madras Curry Powder Mild 400g €3.99
Pagoda Shaoxing Cooking Wine 750ml 绍兴料酒 €3.99
FRESH Coriander Leaves 170g 新鮮芫茜 €1.99
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
Siucra Sugar 1kg €1.99
EAST END Ginger Powder 100g €1.99
East End Ground White Pepper 100g €3.99
KNORR Kingsford Cornstarch 420g 英粟粉 €2.99
Fresh Red Pepper 2pcs €2.99
LEE KUM KEE Pure Sesame Oil 410ml 李錦記純正芝麻油 €5.99
Buy 12 for €4.85 each and save 19%
FOO LUNG CHING KEE Potato Starch 450g 富隆靚生粉 €2.99
HEERA Turmeric Powder 100g 黃姜粉 €1.99

Chinese Chicken Curry Recipe Ingredients

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More Information
Code:	CCCRI
Country Of Origin	China
How to use?	Eva Pau's Chinese Chicken Curry Recipe Ingredients Serves 2 400g boneless, skinless raw thigh chicken meat (or breast) 1 carrot fine slices 1 onion medium slices 30g frozen peas 1 tbsp madras curry powder ½ tsp ground ginger ½ tsp five spice powder ½ tsp turmeric 300ml chicken stock 2 tsp potato starch/ corn flour mixed with 3 tbsp cold water 1/2 tsp salt 1 tsp sugar Fresh coriander (optional garnish) Fresh red chillies ( options garnish) Marinade for chicken: 2 tsp light soy sauce 1 tsp sesame oil 1 tsp sugar ¼ tsp white pepper 1 tsp Shaoxing wine (Chinese cooking wine) 1 tsp cornstarch Method Marinade the chicken. In a bowl, add the chicken and all the marinade ingredients, Mix and set aside. Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside. Into a hot wok/pan, add 2 tbsp of oil, stir fry the onion and carrots for 3 to 4 mins. Then add the chicken, stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices. Pour the stock into the pan along with the peas and let it simmer for 2 to 3 minutes. Season with salt and sugar. To thicken the sauce, add the premixed cornstarch / water mixture to thicken it to the consistency that you like. Garnish with some coriander and red chillies. Ready to serve with some rice.
Barcode	NA

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