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Curry chicken stir-fry
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 2
A wonderfully aromatic twist to the traditional Chinese stir fry takes Ching-He Huang’s unique recipe to another level
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Ingredients
For the curry paste
- 1 tsp ground Turmeric
- ½ tsp Chilli powder
- ½ tsp mild or medium curry powder
- ½ tsp ground Coriander
- 1 tbsp Sichuanese chilli bean paste
- 1 tbsp shaoxing rice wine or dry Sherry
For the chicken
- 560g chicken breast fillets, skin removed
- 2 Star anise
- 1 tbsp shaoxing rice wine or dry Sherry
- 1 inch peeled and finely sliced fresh ginger
- salt and ground freshly ground white pepper
- 1 tbsp groundnut oil
- 1 red Onion, sliced
- 2 Spring onions, sliced diagonally into 2cm/1in pieces
- 1 handful bean sprouts
- 100 g Chinese Cabbage, washed and shredded
- 1 tbsp light Soy sauce
Method
1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the scum from the stock and set aside.
3. Mix the chicken with the curry paste.
4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, beansprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.
5. Serve with plain rice and a small bowl of hot chicken “stock/soup” to ladle onto the rice to moisten.
Comments & Ratings
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Latest Comment
View all comments (4)Superb chicken curry and very easy to make.
looks beautiful just like me but it tasted a little bit tangie
i think you left the red peppers out of the ingredients...