Lily Kwok'S Chinese Chicken Curry Recipe

Name: Lily Kwok'S Chinese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 6 tablespoons vegetable oil or 6 tablespoons ghee; 3 onions, finely chopped; 4 cm piece gingerroot, peeled and thinly sliced; 4 garlic cloves, sliced; 4 mild fleshy red chilies, seeded and chopped; 1/2 teaspoon turmeric; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/2 tablespoon chili powder; 2 1/2 teaspoons curry powder; 125 ml water; 2 1/2 teaspoons plain flour; 2 1/2 teaspoons self raising flour; 400 -500 ml chicken stock; Chicken; 3 -4 tablespoons cornflour; 2 boneless skinless chicken breasts, and cut into strips; 2 tablespoons oil; 1/2 onion, thinly sliced; 2 tablespoons peas

Servings: persons

Sauce
6 tablespoons vegetable oil or 6 tablespoons ghee
3 onions, finely chopped
4 cm piece gingerroot, peeled and thinly sliced
4 garlic cloves, sliced
4 mild fleshy red chilies, seeded and chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 tablespoon chili powder
2 1/2 teaspoons curry powder
125 ml water
2 1/2 teaspoons plain flour
2 1/2 teaspoons self raising flour
400 -500 ml chicken stock
Chicken
3 -4 tablespoons cornflour
2 boneless skinless chicken breasts, and cut into strips
2 tablespoons oil
1/2 onion, thinly sliced
2 tablespoons peas

1
SAUCE:
2
Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
3
Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
4
Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
5
Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
6
CHICKEN:
7
Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.

17418

kcal

Calories

434

Fat

122

Carbs

3133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Sauce, 6 tablespoons vegetable oil or 6 tablespoons ghee, 3 onions, finely chopped, 4 cm piece gingerroot, peeled and thinly sliced, and more.

Yes, Lily Kwok'S 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.

That's it — enjoy your meal!

Lily Kwok'S Chinese Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions