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Mum's Chinese chicken curry recipe

Mum's Chinese chicken curry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

Great Chinese-style chicken curry, quick and easy to make, mild enough for the kids and filling enough for the adults.

79 people made this

IngredientsServes: 4

  • 4 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 4 chicken breast fillets, cubed
  • 1 tablespoon mild curry powder
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 250ml water
  • 3 potatoes
  • 1 tablespoon cornflour
  • 1 tablespoon water

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Heat 2 tablespoons of oil in a pan, add onion and garlic and cook until soft; set aside.
  2. Heat 2 tablespoons of oil, add chicken and curry powder and cook for 3 to 5 minutes.
  3. Add sugar, salt, soy sauce and the 250ml water to the chicken, bring to the boil and then simmer.
  4. Cube and cook the potatoes in a large pot of boiling water until they break apart with the tip of a knife; drain.
  5. Add potatoes, onion and garlic to the chicken and simmer for 20 minutes.
  6. Mix cornflour and the 1 tablespoon water into a smooth paste, add to the chicken and cook for 5 minutes or until potatoes are tender.

Tip

Add more or less water depending how much sauce you want. Replace the mild curry powder with hot if you don't want it mild.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

It was very nice, they only thing i did different was cooked the potato for 15 minutes on their own ,then added to curry and cooked till ready ,potatoes were soft but still shaped .Will def make again-30 Jul 2015

delicious really looking forward to it! havent made it yet but yeah big time excite-08 Nov 2017

tasted great i added cream and a little more curry powder, lovely.-23 Feb 2017


Recipe: my mom's Curry Chicken

My mother is a great cook. She can concoct anything in her kitchen, and it tastes fantastic. I know. everybody says that about their mother, but I say this not only because I grew up eating her food, but also as a seasoned gourmet..traveling the world over for work, but always taking time to sample the gastronomic delights. cooking as varied as sous vide in France, all manner of cooked and un-cooked food in Japan, spicy stuff in Thailand, fragrant and spicy biryanis and currys in India, fresh seafood and al dente pasta in Italy, huge steaks in the US, et al.

My mother grew up in a traditional Khek household, her grandfather walked (yes on foot!!) from China. a journey that must have taken years. and married into a 10 generation peranakan family must have been tough.

My father's sisters and aunts were wonderful cooks themselves, each lording over their kitchens, and each with some special dish which was mind-blowing in its excellence. But each jealously guarding their recipes, never telling more than 90% of the technique or ingredients. During family gatherings, always a great opportunity to feast, they would bring their specialities as pot luck, and impress everybody. My mom, had to learn peranakan cooking, by piecing together bits and pieces from the secretive family, and experimenting on her own.

I am introducing a series of articles now, to capture some of her recipes. The measurements are never exact, her sense of taste prevails.

Ingredients
1 chicken, about 1.5 kg
about 6 tablespoons of oil. We usually use peanut oil, but any vegetable oil is fine. For a richer but less healthy alternative, ghee can be used
1 stalk of lemongrass
1 shallots 500g
1 belachan
1 thumb sized lengkuas (galangal)
1 thumb sized kunyit (tumeric)
2 packets of Alagappa curry. We used to live next to an Indian family who grind their own fresh spices. I would run over and purchase 20cents for curry. They use a grinding stone to make the curry paste from scratch. See here for a description.
3 sprigs of curry leaves
1 table spoon of chilli sauce
100g dried chilli, scald with boiling water, remove seeds, ground till powder, fry with a little oil till dry…use 1 table spoon
1 coconut two pressings for santan. 1 bowl first pressing – dilute with half bowl of water, 1 bowl second pressing dilute 1 bowl of water

Method
Cut chicken into size, about 2" a piece is good
Boil and peel potatoes. Cut to rough cubes about 2" across

Curry gravy

Grind lemongrass, with shallots, lengkuas, kunyit with food processor till it reaches consistency of a paste
Saute in oil till golden brown
Curry powder mix with water to paste
Add paste, chilli
Add chicken, add second pressing of santan and cook till tender
Add curry leaves,
Add the boiled potatoes, skin peeled earlier
Simmer till potatoes tender
Add first pressing of santan
Salt to taste

Please let me know, post a comment, if you would like to read more of these recipes or just regular restaurant and hawker reviews.


Kitchen flavours

We had it for dinner with some basmathi rice cooked with some fresh curry leaves, and a side dish of Simply Spiced Spring Cabbage, from my previous post. A delicious curry dish, one that I would cook again.

The full recipe can also be found at Meera Sodha's website.

Mum's Chicken Curry
(Made In India, by Meera Sodha)
serves 4
2 tablspoons ghee or unsalted butter
1 tablespoon rapeseed oil
1 teaspoon cumin seeds
2x4cm cinnamon sticks
2 large onions, finely chopped
6cm ginger, peeled and grated
6 cloves of garlic, crushed
2 fresh green chillies (or 1 teaspoon chilli powder)
salt
200gm tomato passata
2 tablespoons tomato puree
1-1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yoghurt (plus extra to serve)
1.2kg skinless chicken legs, or 800gm skinless, boneless chicken thighs
3 tablespoons ground almonds
1 teaspoon garam masala


Gallery

  • 1 tablespoon yellow curry paste
  • ½ cup chicken broth, divided
  • 1 teaspoon white sugar
  • 1 ½ teaspoons curry powder
  • ½ teaspoon salt
  • 4 ½ teaspoons light soy sauce
  • 1 (5.6 ounce) can coconut milk
  • 1 tablespoon canola oil
  • 3 skinless, boneless chicken breast halves, sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 onion, sliced
  • 2 potatoes - peeled, halved, and sliced

In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.

Heat a wok or large skillet over high heat for about 30 seconds pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.


Mum’s Chow Mein

This recipe was probably one of the first Australian recipes to use the exotic ingredient – “curry powder”! This Chow Mein didn’t really taste anything like Asian cuisine, but it was very tasty & kids loved it!

Asian Cuisine was just starting to kick in to Australian cooking in the 70’s and this was a kind of mix between western & oriental cuisine. It was very fast & easy to make & perfect for parties or get togethers.

“It’s funny how a particular recipe can carry on through the years and still be enjoyed as much today as it was way back then. I can remember my Mum often used to make this dish on the Saturday nights after the cricket when the regulars from the Cricket Club would meet back at our place for a social get together. Of course this wasn’t the only dish on offer for the night as all the girls would pitch in and help..there always seemed to be such an array of casseroles etc on the table…food that would go a long way!”…. recipe submitted by Sue.


Japanese Mum’s Chicken

Preparation time : 30 mins. | Serves 4 persons

This Japanese Mum’s Chicken Recipe is one of a simple and easy recipe that everyone can make it. In this recipe chicken drumsticks are just cooked with few ingredients and thats it. The secret to make this chicken juicy and tasty always use skinned drumsticks as it not only tastes well but also don’t allow its juice to escape out.


For as long as I can remember, there has always been a tin of Keen&rsquos Curry powder on the shelves of my mum&rsquos pantry, and now my pantry.

And after a little research, I discovered it goes way, way back to colonial times in Australia. It was created by a 22-year-old British carpenter named Joseph Keen.

Joseph arrived in Australia in 1841 and his curry concoction won a medal at the 1866 Inter-Colonial Exhibition in Melbourne.

He also deserved a medal for fatherhood, with 16 children!

After his death, one of those 16 children took over the business. His daughter Louisa continued a tradition which keeps on keeping on today.


  • 250g/9oz long grain or basmati rice
  • 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tbsp dark soy sauce
  • 1 tbsp cornflour
  • 1 tsp Chinese five-spice powder
  • 1 tbsp vegetable oil
  • 2 brown onions, thickly sliced
  • 1 tbsp finely grated ginger
  • 1 tbsp finely grated garlic
  • 3 tbsp mild curry powder
  • 600ml/20fl oz chicken stock
  • 200g/7oz fresh pineapple chunks
  • 225g tin sliced water chestnuts in water, drained (140g drained weight)
  • 2 mixed peppers, thickly sliced

Cook the rice according to the packet instructions and keep warm.

Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.

Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.

Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.


My Mother's Curry Puffs

Makes around 35 curry puffs

Preparation time: 20 minutes

Cooking time: 30 minutes + 10 minutes

  • 570g/20ozs. minced beef (would have been 600g but we gave some to the dog :P)
  • 2.5 cups potatoes, diced in small cubes
  • 2.5 cups onion, diced finely
  • 4 tablespoons curry powder* (or to taste)
  • 1 cup water (approximately)
  • 3 teaspoons salt
  • 3 teaspoons sugar
  • 6 sheets puff pastry, thawed
  • Oil for deep frying

We use Baba's Meat Curry Powder, found at Asian grocery stores.

Step 1 - Fry the onion in oil until soft. Then add the beef and potatoes and then add the curry powder and 1/2 cup of the water. Simmer for 25 minutes or until potatoes are tender (but not mushy). Add water as necessary while it is simmering. Season with salt and sugar and allow to cool completely (if you're in a hurry spread it out on two large baking trays and pop in the freezer or fridge).

Step 2 - Take the puff pastry and cut out 8cm/3.2 inch circles. Fill with the cooled filling-about a teaspoon will do (do not overfill). Deep fry in oil for 2-3 minutes turning over. Drain on absorbent paper.


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