Best 4 Lily Kwoks Chinese Chicken Curry Recipes
If you're looking for a flavorful and satisfying meal, look no further than lily kwoks chinese chicken curry. This dish is a delicious combination of tender chicken, aromatic curry spices, and fresh vegetables, all simmered together to create a rich and flavorful sauce. It's a perfect dish for a chilly night, or any time you're craving a comforting and hearty meal.
Here are our top 4 tried and tested recipes!
CHINESE CHICKEN CURRY
Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Toss the chicken pieces in the cornflour and season well. Set them aside.
- Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
- Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
ADRIEL'S CHINESE CURRY CHICKEN
My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!
Provided by BlondeCook
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g
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
VIOLET OON'S SINGAPORE CHICKEN CURRY
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Provided by Patricia Wells
Categories dinner, one pot, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
- Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
- Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
- Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
- Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
Nutrition Facts : @context http, Calories 1266, UnsaturatedFat 41 grams, Carbohydrate 95 grams, Fat 74 grams, Fiber 16 grams, Protein 61 grams, SaturatedFat 28 grams, Sodium 1674 milligrams, Sugar 16 grams, TransFat 0 grams
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your curry.
- Don't be afraid to experiment with different spices. Curry is a versatile dish that can be customized to your taste.
- Cook the chicken thoroughly. This will help to prevent foodborne illness.
- Serve the curry with rice or noodles. This will help to soak up the delicious sauce.
- Garnish the curry with fresh herbs. This will add a pop of color and flavor.
Conclusion:
Lily Kwok's Chinese Chicken Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and simple ingredients, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this Chinese Chicken Curry a try.
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