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.
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.
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