We all eat, an it would be a sad waste of opportunity to eat badly … Check This Amazing Recipe: Dad’s Chinese chicken curry
How to Make Dad’s Chinese chicken curry
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 3
Ingredients
- 4 tbsp vegetable oil
- 1 large brown onion
- 2cm/1in piece fresh root ginger
- 4 large garlic
- 1 red chilli
- pinch salt and pepper
- 1 tsp plain flour
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500ml/18fl oz chicken stock
- 3 chicken thighs
- 3 chicken
- 100g/3½oz frozen peas (or any other frozen, tinned or fresh vegetables
To serve
- 200–300g/7–10½oz basmati rice
Method
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Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.
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Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.
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Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.
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Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.
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Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables.
