Chinese Chicken Curry Recipe

Name: Chinese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 4 scallions, finely chopped; 2 garlic cloves, minced; 1 fresh red hot chile pepper, minced; 1 tablespoon finely chopped fresh ginger; 1 tablespoon Madras curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; One 13 1/2-ounce can coconut milk, well shaken; 1 cup frozen peas, defrosted; 1/2 cup bamboo shoots; 2 tablespoons coarsely chopped cilantro leaves; Steamed white rice, for serving

Servings: persons

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

1
In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated.
2
Set aside.
3
Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat.
4
Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
5
Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute.
6
Stir in the coconut milk and bring to a boil.
7
Reduce the heat to moderately low and simmer for 10 minutes.
8
Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat.
9
Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
10
Carefully pour the curry sauce over the chicken and bring it to a simmer.
11
When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes.
12
Stir in the chopped cilantro.
13
Serve the chicken curry over steamed white rice.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts, thinly sliced, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 2 tablespoons vegetable oil, and more.

Yes, Chinese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Chicken Curry

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