Lily Kwoks Chinese Chicken Curry Recipes

CHINESE CHICKEN CURRY

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.

ADRIEL'S CHINESE CURRY CHICKEN

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.

LILY KWOK'S CHICKEN CURRY

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.

VIOLET OON'S SINGAPORE CHICKEN CURRY

Steps:

• Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
• Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
• Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
• Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
• Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.