Chinese Curry Chicken Recipes

Chinese Curry Chicken – I have been producing this Chinese Curry Chicken for many years and it continues to be our family favorite. My mom used to make chicken when I was growing up, but hers was different. She utilized coconut milk plus it had a different taste to it.

Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly chopped
  • 1 tbsp soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 new red hot chile pepper, minced
  • 1 tbsp finely chopped fresh ginger
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground cumin
  • 1 tsp ground coriander
  • 1/2 teaspoon turmeric
  • One 13 1/2-ounce can coconut milk, well-intentioned
  • 1 cup frozen peas, defrosted
  • 2 tablespoons coarsely chopped cilantro leaves
  • Steamed white rice, for serving

How to Make Chinese Curry Chicken?

  1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it’s evenly coated. Put aside.
  2. Heat 1 tablespoon of vegetable oil in a saucepan over high heat. Add the scallions, garlic, chile pepper and
  3. ginger and cook, stirring occasionally, until aromatic, about 2 minutes.
  4. Stir in the milk and bring to a boil.
  5. Heat the remaining tablespoon of vegetable oil in a wok over heat. Till they are pink, add simmer 5 to 8 minutes, and the chicken pieces, stirring to separate them.
  6. Gently pour the curry sauce and then make it to a simmer. Add the peas and bamboo shoots and simmer until heated through, about 3 minutes when the chicken is cooked through entirely. Stir in the cilantro.
  7. Serve the chicken curry white rice over.

How to Make Chinese Curry Chicken?

Chinese Curry Chicken – I have been producing this Chinese Curry Chicken for many years and it continues to be our family favorite. My mom used to make chicken when I was growing up, but hers was different. She utilized coconut milk plus it had a different taste to it.

Ingredients

  • 1 lb boneless, skinless chicken breasts, thinly chopped
  • 1 tbsp soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 new red hot chile pepper, minced
  • 1 tbsp finely chopped fresh ginger
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground cumin
  • 1 tsp ground coriander
  • 1/2 teaspoon turmeric
  • One 13 1/2 ounce can coconut milk, well-intentioned
  • 1 cup frozen peas, defrosted
  • 2 tablespoons coarsely chopped cilantro leaves
  • Steamed white rice, for serving

Instructions

  1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it’s evenly coated. Put aside.

  2. Heat 1 tablespoon of vegetable oil in a saucepan over high heat. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until aromatic, about 2 minutes.

  3. Stir in the milk and bring to a boil.

  4. Heat the remaining tablespoon of vegetable oil in a wok over heat. Till they are pink, add simmer 5 to 8 minutes, and the chicken pieces, stirring to separate them.

  5. Gently pour the curry sauce and then make it to a simmer. Add the peas and bamboo shoots and simmer until heated through, about 3 minutes when the chicken is cooked through entirely. Stir in the cilantro.

  6. Serve the chicken curry white rice over.

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