Best 3 Lily Kwoks Chicken Curry Recipes
Lily Kwok's Chicken Curry is a delectable dish that tantalizes taste buds with its fragrant blend of spices and tender chicken. This popular recipe is a fusion of East Asian and Western culinary traditions, resulting in a dish that is both flavorful and versatile. Whether you're a seasoned cook or just starting, this article will guide you through the process of creating a delicious and authentic Lily Kwok's Chicken Curry from the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
LILY KWOK'S CHICKEN CURRY
Twenty-eight year old lawyer Helen Tse is third generation British Chinese. This curry recipe came from her grandmother, Lily, and uses spices she collected at the ports the boat stopped on her journey from Hong Kong to Britain. Her grandmother was the first woman to open a Chinese restaurant in Manchester, which is now run by Helen's twin sister.
Provided by English_Rose
Categories Curries
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat.
- Add the ginger, garlic and red chilli.
- Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns.
- Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes.
- Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried.
- Remove from the heat and cool a little.
- Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again.
- Put the puréed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally.
- You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown.
- Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down.
- For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat.
- Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white.
- Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.
- Serve with boiled white rice.
Nutrition Facts : Calories 824.9, Fat 58.1, SaturatedFat 7.9, Cholesterol 68.4, Sodium 721.5, Carbohydrate 42.6, Fiber 5.4, Sugar 9.6, Protein 35
LIZ'S SLOW COOKER CHICKEN CURRY
This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.
Provided by Liz McMahon
Categories World Cuisine Recipes Asian Indian
Time 8h40m
Yield 8
Number Of Ingredients 14
Steps:
- Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
- Cook on Low, stirring periodically if you are home, about 8 hours.
- Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g
SLOW COOKER CHICKEN CURRY
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
Provided by Juliajewelia
Categories Chicken Curry
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
- Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g
Tips:
- Use fresh ingredients: Fresh chicken, vegetables, and herbs will give your curry the best flavor.
- Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs will help to tenderize it and infuse it with flavor.
- Use a variety of spices: Curry powder is a blend of spices, but you can also add other spices to your curry to taste, such as cumin, coriander, turmeric, and garam masala.
- Don't be afraid to experiment: There are many different ways to make chicken curry, so feel free to experiment with different ingredients and flavors.
- Serve with rice or naan: Chicken curry is traditionally served with rice or naan, but you can also serve it with other sides, such as quinoa, couscous, or roti.
Conclusion:
Lily Kwong's Chicken Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a variety of fresh ingredients and spices, and it is sure to please everyone at the table. Whether you are a beginner or an experienced cook, this recipe is a great way to enjoy a flavorful and satisfying chicken curry.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love