Chinese Curry Chicken
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1 lb chicken meat (in chunks)
- 1 cup tomatoes (diced)
- 2 cups broccoli
- 1 cup carrot (cut into 1-inch pieces diagonally)
- 1 cup onion (cut in chunks)
- 1 cup peas
- 3 tablespoons curry powder (only buy from the chinese grocery store, don't use authentic)
- 2 -3 garlic cloves (chopped)
- 2 tablespoons fresh ginger (cut in large slices, take out later)
- 1 tablespoon vegetable oil
- 400 ml coconut milk
- 2 tablespoons soy sauce
directions
- Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
- Stir until they have gone soft, then remove to a platter.
- Turn up the heat on the pan and - if necessary - add a little more oil.
- Add the chicken and leave on the heat without stirring for as long as you can bear.
- When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
- The more patient you are, the more flavor the chicken will have.
- Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
- Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
- Stir in the coconut milk and the soy sauce.
- Add the carrots and allow to simmer for five minutes.
- Then add the peas.
- Simmer for five minutes and then add the broccoli and tomatoes.
- Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.
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RECIPE SUBMITTED BY
hi, my name is dawn and i like long walks on the beach, candlelight dinners, and bran flakes.