Chinese Chicken Curry
Chinese Chicken Curry
Chinese Chicken Curry
Chinese chefs have always been good at incorporating new ingredients and recipes into their cooking so it is no great surprise that they added Indian curries to their menus. The recipe that follows is for curried chicken breasts. The breasts are cut into one-inch square pieces with the skin and bone left on.
I tried it once with boneless, skinless chicken breasts and the flavor wasn’t anywhere near as good. I also prefer to use red skin potatoes rather than russets, because they don’t turn to mush right away.
The major differences that I noticed between this Chinese curry and a typical Indian curry are as follows:
- Vegetable oil is used in place of ghee.
- Soy sauce is used.
- Curry powder and/or paste are used instead of making your own blend of spices.
In, any event, this curry is delicious. Of course the results will vary somewhat depending on which type of curry powder or paste that you use. I prefer a yellow curry with substantial turmeric, fenugreek and aromatic spices with not too much heat. The choice is up to you. I hope that some of my Indian followers will comment on this hub, as I am always anxious to learn.
3 Whole Chicken Breasts including the skin and bones
1 Tablespoon Minced Garlic
2 Teaspoons Minced Ginger Root
2 Medium Onions cut lengthwise into ½ inch strips
3 Tablespoons of Oil (or Ghee)
4 Medium Red Skin Potatoes cut in half and then in quarters
½ Cup Water or Chicken Stock
2 Tablespoons Yellow Curry Paste
1 Teaspoon Curry Powder
2 Tablespoons Black Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Dry white Wine
- Split the chicken breasts in half removing the breastbones and trimming off any excess fat. Do not remove the skin or the remaining bones.
- With the bone side down, cut each breast into one-inch squares (including the skin and bone) using a cleaver.
- Heat the oil in a large frying pan and fry the chicken pieces, skin side down, until the skin is golden brown and crisp. Remove the chicken with a slotted spoon to a separate dish.
- Reheat the remaining oil and stir-fry the onions, ginger and the garlic until the garlic starts to turn brown and then add in the sauce mixture.
- When the sauce starts to boil, return the chicken, add the potatoes and water or stock and simmer covered for 20 minutes until the chicken is tender.
Indian Chicken curry
More Chinese recipes by rjsadowski
- Chinese Moo Shu Pork (Chinese Style Burritos)
Moo shu pork with Mandarin pancakes was introduced into Chinese restaurants in America in the late 1960s. This Chinese style burrito originated in the northern province of Shandong. Shredded pork is cooked with mushrooms, cloud ears, tiger lilly buds
- Chinese Crispy Lemon Chicken
If you enjoy eating crispy lemon chicken in a Chinese restaurant, you will like this recipe even better. It is made with boneless, skinless chicken breasts, marinated, dredged in cornstarch and then deep fried to give a crunchy coating. The tangy swe
- Chinese Shrimp Toast Appetizers -Dim Sum
If you are looking for a different appetizer to serve at your next gathering, consider making Chinese shrimp toast. These triangular shaped, deep-fried treats are ideal finger food for a wine tasting or party. You can even make them in advance and fr
- Chinese Spring Rolls versus Egg Rolls
Most Chinese restaurants in America serve egg rolls which are made with egg roll skins cut from noodle dough. In China they serve spring rolls made from thin, crepe like wrappers. Egg rolls often contain cabbage and other uninteresting ingredients. S
- Chinese Sweet and Sour Pork Stir-Fry
Every Chinese restaurant in America has their own recipe for sweet and sour pork. Most of them contain pork, pineapple, bell pepper, water chestnuts, bamboo shoots and scallions. The difference between them lies in the sauce. In America,ketchup is no
- Chinese Stir-fry Cooking Made Easy - Moo Goo Gai Pan...
Chinese stir-fry cooking can be easy and fun. You don't need a wok or special utensils, just a large frying pan and a spatula. This article contains complete instructions on how to get started and includes recipes for Beef with Peppers and Moo Goo Ga
- Chinese Puffed Crisp Chicken Balls
This Chinese recipe for puffed crisp chicken balls uses boneless, skinless chicken breasts cut into 1 by 2 inch pieces and marinated with five-fragrance powder. The pieces of chicken are then dipped in a thick batter made with sesame seeds and minced
- Chinese Egg Fu Yung
In China, fu yung is the name of a pretty white or light yellow flower. Therefore, many Chinese egg dishes are called eggs fu yung. Since the 1930s, Chinese chefs have served egg fu yung dishes in America. They usually consist of egg patties filled w
- Fusion Cooking - Chinese Inspired Rice with Bacon, S...
Inspired by Chinese recipes, this quick and easy rice main dish has snow peas, water chestnuts and sesame seed oil added. The basic recipe calls for rice, bacon, onions and cream of chicken soup which taste good all by themselves. However, when you a