Lily Kwok's Chicken Curry
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 2
Ingredients
For the sauce
- 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
For the chicken
- 3 -4 tablespoons cornstarch
- 2 boneless skinless chicken breasts, cut into strips
- 2 tablespoons oil
- 1⁄2 onion, thinly sliced
- 2 tablespoons fresh peas
Directions
- 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.
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