Eva Pau's Asian Kitchen30 Minutes

Chinese Chicken Curry

Name: Chinese Chicken Curry
Total time: 30 min
Yield: 2 servings
Ingredients: 400g boneless, skinless raw thigh chicken meat (or breast); 1 carrot fine slices; 1 onion medium slices; 30g frozen peas; 1 tbsp madras curry powder; ½ tsp ground ginger; ½ tsp five spice powder; ½ tsp turmeric; 300ml chicken stock; 2 tsp potato starch/ corn flour mixed with; 3 tbsp cold water; 1/2 tsp salt; 1 tsp sugar; Fresh coriander (optional garnish); Fresh red chillies ( options garnish); Marinade for chicken:; 2 tsp light soy sauce; 1 tsp sesame oil; 1 tsp sugar; ¼ tsp white pepper; 1 tsp Shaoxing wine (Chinese cooking wine); 1 tsp cornstarch

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Watch the episode

Eva Pau's Asian Kitchen · Ep 5 Chinese Takeaway Classics

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Method

Marinade the chicken. In a bowl, add the chicken and all the marinade ingredients, Mix and set aside.

Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.

Into a hot wok/pan, add 2 tbsp of oil, stir fry the onion and carrots for 3 to 4 mins. Then add the chicken, stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.

Pour the stock into the pan along with the peas and let it simmer for 2 to 3 minutes. Season with salt and sugar. To thicken the sauce, add the premixed cornstarch / water mixture to thicken it to the consistency that you like. Garnish with some coriander and red chillies. Ready to serve with some rice.

30 MinutesAsian

Nutrition

Per serving · estimated

—kcal

—protein

—carbs

—fat

Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

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