Lily Kwoks Chinese Chicken Curry Recipes

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.

Steps:

• 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
• 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
• 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.

Steps:

• Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.