Lily Kwoks Chicken Curry Recipes

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LILY KWOK'S CHICKEN CURRY



Lily Kwok's Chicken Curry image

Twenty-eight year old lawyer Helen Tse is third generation British Chinese. This curry recipe came from her grandmother, Lily, and uses spices she collected at the ports the boat stopped on her journey from Hong Kong to Britain. Her grandmother was the first woman to open a Chinese restaurant in Manchester, which is now run by Helen's twin sister.

Provided by English_Rose

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 garlic cloves, sliced
2 inches gingerroot, peeled and thinly sliced
4 mild red chile peppers, seeds removed and chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon chili powder
2 1/2 teaspoons curry powder
2 1/2 teaspoons plain flour
2 1/2 teaspoons self-raising flour
1/2 cup water
1 1/2-2 cups chicken broth or 1 1/2-2 cups vegetable broth
3 -4 tablespoons cornstarch
2 boneless skinless chicken breasts, cut into strips
2 tablespoons oil
1/2 onion, thinly sliced
2 tablespoons fresh peas

Steps:

  • Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat.
  • Add the ginger, garlic and red chilli.
  • Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns.
  • Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes.
  • Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried.
  • Remove from the heat and cool a little.
  • Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again.
  • Put the puréed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally.
  • You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown.
  • Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down.
  • For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat.
  • Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white.
  • Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.
  • Serve with boiled white rice.

Nutrition Facts : Calories 824.9, Fat 58.1, SaturatedFat 7.9, Cholesterol 68.4, Sodium 721.5, Carbohydrate 42.6, Fiber 5.4, Sugar 9.6, Protein 35

LIZ'S SLOW COOKER CHICKEN CURRY



Liz's Slow Cooker Chicken Curry image

This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.

Provided by Liz McMahon

Categories     World Cuisine Recipes     Asian     Indian

Time 8h40m

Yield 8

Number Of Ingredients 14

1 large onion, cut into wedges
3 large skinless, boneless chicken breasts, chopped
¼ cup butter, cut into chunks
5 cloves garlic, chopped
4 carrots, peeled and sliced
5 potatoes, peeled and cubed
1 head cauliflower, separated into florets
4 ½ tablespoons curry powder
2 tablespoons ground turmeric
1 tablespoon red chile flakes, or to taste
½ tablespoon ground ginger
salt and ground black pepper to taste
4 cups chicken stock, or as needed
4 tablespoons all-purpose flour, or as needed

Steps:

  • Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
  • Cook on Low, stirring periodically if you are home, about 8 hours.
  • Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

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