LILY KWOK'S CHINESE CHICKEN CURRY
I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it's way into The Peoples Cookbook. It's a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.
Provided by Noo8820
Categories Curries
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- SAUCE:.
- Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
- Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
- Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
- Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
- CHICKEN:.
- Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.
Nutrition Facts : Calories 899.7, Fat 61.8, SaturatedFat 8.7, Cholesterol 81.6, Sodium 481.9, Carbohydrate 53, Fiber 8, Sugar 17.1, Protein 37
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 »
#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #vegetables #asian #chinese #chicken #stove-top #spicy #inexpensive #meat #chicken-breasts #onions #taste-mood #equipment #number-of-servings #presentation #served-hot #4-hours-or-less
You'll also love
Lisa Abiode
[email protected]This recipe is a must-try! The chicken curry is delicious and easy to make.
Kylee Hall
[email protected]This chicken curry is a family favorite. We make it all the time.
Md Khorshed Alom
[email protected]I love the flavor of this chicken curry. It's perfect for a weeknight meal.
Surya Gurung
[email protected]This recipe is easy to follow and the chicken curry turned out great!
Monibabu Biswas
[email protected]This chicken curry is delicious! The chicken is tender and the curry sauce is flavorful and creamy.
Sandesh Chy
[email protected]I made this recipe for a party and it was a hit! Everyone loved the chicken curry and asked for the recipe.
Sha Botal
[email protected]This was a great recipe! The chicken was tender and juicy, and the curry sauce was flavorful and creamy. I would definitely make this again.
FISH 2 LIVE
[email protected]This recipe is a keeper! The chicken curry was delicious and so easy to make. I will definitely be making this again.
Ambreen Baloch
[email protected]I love Lily Kwos Chinese chicken curry! It's so easy to make and always turns out delicious. The chicken is always cooked perfectly and the curry sauce is so flavorful.
Power Net
[email protected]This Chinese chicken curry was a hit with my family! The chicken was tender and juicy, and the curry sauce was flavorful and creamy. I will definitely be making this again.