Tuesday, October 25, 2011

Chinese Chicken Curry

Many years ago I went to a Chinese restaurant and saw a dish called Chinese Chicken Curry.  I was immediately intrigued because I never thought of curry being a part of Chinese cuisine.  The restaurant brought out this lovely mildly curried chicken dish with pieces of potato, carrots and peas.  I was fascinated because the curry flavor was familiar yet very different to the curry flavor used in Indian/Sri Lankan cooking. So yesterday I was browsing in the international aisle of my grocery store when I saw "oriental curry powder".  I had to buy it and try to make that Chinese curried chicken.  I threw it together with the spices and flavors I thought suited a Chinese chicken curry and it turned out as fantastic as the dish I had at the restaurant all those years ago.  Next time you're in the international food aisle take a look and see if you can spot some new spices to play around with. I'm looking forward to the next dish I can try with this curry powder.


    Ingredients:
1lb of boneless/skinless chicken (I used thighs)
1 can (15oz) coconut milk
2 Tbs of ginger/garlic paste (or 1 Tbs of garlic and 1 Tbs of ginger grated)
1/4 cup of soy sauce
2Tbs of your Chinese curry powder
1/4 tsp of Chinese five spice powder
1 tsp of red chili flakes (or to taste)
1 medium onion chopped (large)
2 medium potatoes cubed into bite size pieces
1 bunch of broccoli florets (or frozen peas)
1 cup of carrots sliced
1 cup of chicken broth or water/bullion equivalent

Note: If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.

Edited note:  I wanted to further elaborate about the spices in the Chinese curry powder.  The bottle's ingredients states the following:   turmeric, coriander, cumin fenugreek, black pepper, garlic, star anise, cloves, allspice and other spices.  So the curry powder is similar to the ingredients of Indian curry powder.   Chinese Five Spice is a combination of  fennel, cloves, cinnamon, star anise and Szechuan peppercorns.  I think combining regular curry powder and Chinese Five spice powder together would give you a very close taste to the Chinese curry powder. 

Directions:
Heat a large pan with 2Tbs of canola oil. When oil is very hot add your chicken and fry for a minute.  Then add your ginger/garlic paste and stir fry for another 1-2 minutes.





Next add your diced potatoes and stir fry for another minute.








Then add your curry powder, chili flakes, five spice powder and fry for another minute.







Next add your soy sauce, chicken broth and coconut milk.  Bring to a simmer and allow the potatoes to be almost fully cooked.

Note:  Taste for seasoning. If you require more salt flavor, add a little more soy sauce.



Finally add your broccoli (or peas) and carrots. Cook for another few minutes until the broccoli and carrots are tender crisp.


Note: Your "gravy" should thicken up on it's own, mine did.  If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.




Serve with rice and chow mien noodles.  Enjoy. Serves 4-6 people.

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24 comments:

  1. Delicious! Before I developed allergies - I loved curry - but it was always the mild kind (that has cinnamon in it). I've never had the vegetables....great idea!

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  2. It's lovely - milder than most, but adds that great flavor. I'm hungry!

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  3. It's very delicious. I feel really very hungry after seen this yummy Chinese chicken curry. I want to eat this curry.

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  4. Yummy Chinese Chicken Curry and nicely served.Happy and Delicious Diwali to U.

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  5. So you think curry powder and 5 spice are about what were in this? I'm fascinated by the curry showing up in an oriental dish as well (and love the idea). Your dish looks so, so good.

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  6. Yum! This looks like the perfect dish for this cold weather. Thanks for the instructions to use if you don't have that specific curry powder. I will be trying this soon! :)

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  7. Sounds wonderful! I love Asian curries, especially Japanese ones, so I'll definitely give this one a try. :)

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  8. This looks so much better than the bowl of cereal I just had! Very nice presentation.

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  9. YUM.. looks so comforting and delicious.

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  10. I'm in awe of anyone who can just make up a dish and have it turn out so well! Here you did it easily...and it looks delicious!

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  11. This is so interesting. I haven't seen these spices in my grocery store before, but then again, I haven't been looking for them. Also, thanks for the notes! I'm excited to make this even if my store really doesn't have the proper spices.

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  12. Five spice is truly a culinary gift. I love the flavor it gives to every dish I've tried it in (it's my secret to quick pho broth). Very good combo!

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  13. I have never had curry wih potaotes in it. Sounds like a great recipe. We are big fans of curry in this house (well hubby and I are).

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  14. This looks terrific, and so doable for a weeknight dinner!

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  15. Curry really is a global dish with so many versions from around the world. I love curry in all its many forms and flavors, great post!

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  16. I love curry and I love all of the great ingredients you put into this dish!

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  17. Chicken and curry--sounds awesome to me! The perfect meal :)

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  18. Perfection. My sis just sent me five spice and I had no clue what to do with it. lol

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  19. I was thinking the same thing. Iwouldn't think of curry as chinese, but this looks pretty tasty!

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  20. looks so delicious and tempting...lovely clicks dear ...

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  21. the curry looks tasty!
    and a great twist with a curry chinese version :)
    I never knew that a broccoli can serve in a curry, tq for sharing! ;)

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  22. I love Indian curry and the Chinese version of curry. The Chinese version is much more mild. It doesn't have the spice zest of Indian curry...but wow. Both are incredibly delicious...and altogether entirely different from each other!

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