For some time now I have had huge admiration for my girlfriend’s mum’s cooking. I owe a huge thank you to her for teaching her daughter so well which, in turn, has taught me some great foundations in the kitchen.
Finally I get the opportunity to present one of her own great dishes onto the blog, ‘Chinese Chicken Curry’.
The curry from this dish tastes very similar to the curry sauce you’d pick up at your local chip shop/takeaway, simply because the ingredients being used are the same as what many of them use!
The results are a well-balanced, delicious chinese chicken curry dish that you’ll want to make over and over again. Your guests will think you’ve secretly popped out to your local takeaway!
Serves 2 | Prep 10 Mins | Cooking 30 Mins
3 Chicken Breasts (thinly sliced)
4 tablespoons Cornflour
1 tablespoon 5-Spice Powder
Freshly Ground Pepper
2 tablespoons Vegetable Oil
2 Onions (sliced)
1 Green Pepper (sliced)
2 Large Mushrooms (sliced)
1 Large Garlic Clove (crushed)
1 tablespoon Vegetarian Stir-Fry Sauce
2 tablespoons Chinese Curry Paste
1 centimetre strip Block of Creamed Coconut
1 teaspoon Tomato Ketchup
1 teaspoon Soy Sauce
Remove the chicken breasts from the fridge 15 minutes before beginning the dish. Slice the chicken on a large chopping board (suitable for raw meat) and sprinkle over the cornflour along with the 5-spice and pepper. Toss to coat well, cover and leave to the side for 30 minutes if you have time as this will soften the chicken.
In a large casserole dish or wok, on a medium-high heat, add the oil along with the onions until lightly softened.
Return the chicken to the casserole and after 5 minutes/until white, add the peppers, mushrooms and crushed garlic and cook for a few more minutes. Meanwhile boil at least 200ml of water using a kettle.
Add the vegetarian stir-fry sauce, chinese curry paste, creamed coconut, ketchup and soy sauce and mix well together. Add some of the boiling water to create a sauce-like consistency and continue to cook for a further 10-15 minutes. The thicker the sauce the stronger the flavour so continue to taste throughout the process.
Finally add the peas to cook through for the final 2 minutes.
Serve with Basmati Rice.