Oriental Chicken Curry Recipes

CHINESE CHICKEN CURRY RECIPE BY TASTY

Chinese Chicken Curry Recipe by Tasty image

Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste

Provided by Evelyn Liu

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons oil
3 cups chicken
1 teaspoon salt
1 teaspoon pepper
1 ⅓ cups onion, chopped
¾ cup carrot, chopped
1 cup potato, chopped
4 ¼ cups water
⅔ cup peas
⅔ cup curry paste

Steps:

Heat up 2 tablespoons of oil on low to medium heat.
Sear the chicken until the outside turns golden brown. Season with salt and pepper.
Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
Add in the peas and curry paste, stir well.
Serve with rice.
Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams

CHINESE CHICKEN CURRY

Chinese Chicken Curry image

This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.

Provided by K c6462

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
4 garlic cloves, crushed
3 medium onions, sliced lengthwise
2 large chicken breasts, boned and cut in 2 inch pieces or 6 chicken thighs, bone in
1 tablespoon curry powder
1 tablespoon sugar
2 teaspoons salt
2 tablespoons soy sauce
1/2 cup water
3 medium potatoes, cubed
1 tablespoon cornstarch, mixed with
1 tablespoon water

Steps:

Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

Nutrition Facts : Calories 435.7, Fat 20.8, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1726.6, Carbohydrate 43, Fiber 5.6, Sugar 8.1, Protein 20.6

ADRIEL'S CHINESE CURRY CHICKEN

Adriel's Chinese Curry Chicken image

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Provided by BlondeCook

Categories World Cuisine Recipes Asian Chinese

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

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.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g

ORIENTAL CHICKEN CURRY

Oriental Chicken Curry image

Make and share this Oriental Chicken Curry recipe from Food.com.

Provided by ruthebabes

Categories Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

50 g creamed coconut, cut into chunks
300 ml boiling water
1 1/2 tablespoons curry powder
1/2 teaspoon Chinese five spice powder
1 teaspoon fresh ginger, grated
2 chicken breasts, diced
2 tablespoons oil (I used sesame oil)
1 garlic clove, crushed
1/2 tablespoon soy sauce
salt
1 tablespoon chopped fresh coriander (cilantro)

Steps:

Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour.
Heat the oil in a wok or pan. Add the garlic and cook for a minute.
Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring.
Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes.
Season with salt and the coriander.
Serve with boiled rice or home cooked egg fried rice.

Nutrition Facts : Calories 561.8, Fat 45, SaturatedFat 21.3, Cholesterol 92.8, Sodium 358, Carbohydrate 9.1, Fiber 1.7, Sugar 0.2, Protein 32.8

SOUTHEAST ASIAN CHICKEN CURRY

Southeast Asian Chicken Curry image

My version of chicken curry, inspired by Malaysian and Indian curries. I decided to keep this here to save the ingredients for personal purposes, but there's no harm in sharing it to others, so feel free to use.

Provided by Danyael

Categories World Cuisine Recipes Asian

Time 6h10m

Yield 6

Number Of Ingredients 22

Ingredients

3 tablespoons ground cinnamon
3 tablespoons ground turmeric
1 tablespoon garam masala
1 tablespoon paprika
½ teaspoon grated ginger, or to taste
4 bay leaves
2 whole star anise pods
2 cardamom pods
1 cinnamon stick
1 kaffir lime leaf
⅛ red chile pepper, sliced
2 (8 ounce) containers plain yogurt (such as Nestle®), divided
4 ½ tablespoons fish sauce (patis), divided
10 chicken leg quarters
1 tablespoon olive oil, or as needed
1 tablespoon minced onion, or to taste
1 clove garlic, minced, or to taste
1 cube chicken bouillon
2 cups water
1 tablespoon white sugar, or to taste
1 (6.5 ounce) can Filipino-style tomato sauce
1 tablespoon butter

Steps:

Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.

Nutrition Facts : Calories 726.2 calories, Carbohydrate 17.1 g, Cholesterol 243 mg, Fat 40.4 g, Fiber 4.2 g, Protein 71.7 g, SaturatedFat 11.9 g, Sodium 1468.6 mg, Sugar 9.5 g

CHINESE CHICKEN CURRY

Chinese chicken curry image

Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Provided by Lulu Grimes

Categories Dinner, Main course

Time 55m

Number Of Ingredients 13

Ingredients

4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
2 tsp cornflour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
handful frozen peas
rice to serve

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.

Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

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