Curry Chicken
Recipe: Curry Chicken
From: Helen Chen's Chinese Home Cooking
Serves: 3-4
2 Tbsp. curry powder
2 tsp. chili powder
2 c. chicken broth or water, divided
2 Tbsp. flour
2-3 Tbsp. vegetable oil
1 large onion, sliced thinly (about 2 c.)
1 to 1-1/4 lb. skinless boneless chicken breast, cut into 1 to 1-1/2 in. chunks
1 tsp. salt
1/3 - 1 c. chopped cilantro leaves (optional)
1-2 c. mango chutney (optional)
Stir curry and chili powders together with 1/2 c. broth or water in small bowl until thoroughly mixed. Set aside. Stir flour and 1/2 c. broth or water in another small bowl until smooth, with no lumps. Set aside.
Heat the oil in a wok or heavy pot over med.-high to high heat. When the oil is hot, add the onion and stir until translucent and just beginning to brown around the edges, about 5 min. Add the curry mixture and stir a few times. Add the chicken and stir 2-3 min., until the chicken is entirely coated with the curry. Pour in the remaining 1 c. broth or water and bring to a boil. Cover the pan and simmer over low heat 10-15 min., until chicken is fully cooked. Stir in salt.
Remove chicken and onions with slotted spoon to serving dish. Quickly bring curry sauce to a boil over med.-high heat; stir up flour slurry and stir into curry, stirring constantly until the sauce thickens, about 3 min. Pour the gravy over the chicken. Serve hot with small dishes of cilantro and chutney for garnish, if desired.
Notes:
I reduced the chili powder slightly from the original, as I found it exceedingly hot (the original had 1 Tbsp.) Serve with rice - basmati or jasmine if you can get it, or regular long grain if not. I've never bothered with the cilantro or chutney, although Doug sometimes puts Chinese plum sauce or apricot jam (both of which we're more likely to have around) on it to smooth out the flavor.
I usually cut the chicken slightly smaller than this, more like 3/4-inch chunks, as it cooks a bit faster. Also I find that the flour mixes up much better with water than with chicken broth, as it tends to be lumpy with the latter, and the flavor using chicken broth isn't noticeably better.
This reheats very well just in the microwave, or on the stove on low, stirring constantly.
From: Helen Chen's Chinese Home Cooking
Serves: 3-4
2 Tbsp. curry powder
2 tsp. chili powder
2 c. chicken broth or water, divided
2 Tbsp. flour
2-3 Tbsp. vegetable oil
1 large onion, sliced thinly (about 2 c.)
1 to 1-1/4 lb. skinless boneless chicken breast, cut into 1 to 1-1/2 in. chunks
1 tsp. salt
1/3 - 1 c. chopped cilantro leaves (optional)
1-2 c. mango chutney (optional)
Stir curry and chili powders together with 1/2 c. broth or water in small bowl until thoroughly mixed. Set aside. Stir flour and 1/2 c. broth or water in another small bowl until smooth, with no lumps. Set aside.
Heat the oil in a wok or heavy pot over med.-high to high heat. When the oil is hot, add the onion and stir until translucent and just beginning to brown around the edges, about 5 min. Add the curry mixture and stir a few times. Add the chicken and stir 2-3 min., until the chicken is entirely coated with the curry. Pour in the remaining 1 c. broth or water and bring to a boil. Cover the pan and simmer over low heat 10-15 min., until chicken is fully cooked. Stir in salt.
Remove chicken and onions with slotted spoon to serving dish. Quickly bring curry sauce to a boil over med.-high heat; stir up flour slurry and stir into curry, stirring constantly until the sauce thickens, about 3 min. Pour the gravy over the chicken. Serve hot with small dishes of cilantro and chutney for garnish, if desired.
Notes:
I reduced the chili powder slightly from the original, as I found it exceedingly hot (the original had 1 Tbsp.) Serve with rice - basmati or jasmine if you can get it, or regular long grain if not. I've never bothered with the cilantro or chutney, although Doug sometimes puts Chinese plum sauce or apricot jam (both of which we're more likely to have around) on it to smooth out the flavor.
I usually cut the chicken slightly smaller than this, more like 3/4-inch chunks, as it cooks a bit faster. Also I find that the flour mixes up much better with water than with chicken broth, as it tends to be lumpy with the latter, and the flavor using chicken broth isn't noticeably better.
This reheats very well just in the microwave, or on the stove on low, stirring constantly.