Chicken Curry

Chicken Curry
A tasty Chinese style curry, as spicy as you like it.
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2202 calories
114 g
296 g
140 g
126 g
15 g
1957 g
1393 g
43 g
1 g
117 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2202
Calories from Fat 1242
% Daily Value *
Total Fat 140g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 26g
Monounsaturated Fat 91g
Cholesterol 296mg
Sodium 1393mg
Total Carbohydrates 114g
Dietary Fiber 17g
Sugars 43g
Protein 126g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 tablespoons vegetable oil or 6 tablespoons ghee
  2. 3 onions, finely chopped
  3. 4 cm piece ginger root, peeled and thinly sliced
  4. 4 garlic cloves, sliced
  5. 4 mild fleshy red chillies, seeded and chopped
  6. ½ teaspoon turmeric
  7. ½ teaspoon cumin
  8. ½ teaspoon coriander
  9. ½ tablespoon chilli powder (to taste)
  10. 2 ½ teaspoons curry powder
  11. 125 ml water
  12. 2 ½ teaspoons plain flour
  13. 2 ½ teaspoons self raising flour
  14. 400 -500 ml chicken stock
  15. For the Chicken
  16. 3‐4 tablespoons cornflour
  17. 2 boneless skinless chicken breasts, and cut into strips
  18. 2 tablespoons oil
  19. ½ onion, thinly sliced
  20. 2 tablespoons peas
For the sauce
  1. 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.
  2. 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.
  3. 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.
  4. 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 puréed 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.
For the chicken
  1. Season the cornflour and toss the chicken strips in this to coat them.
  2. Heat the oil in a large fry pan over high heat.
  3. Add the chicken and stir-fry for a couple of minutes, until they turn white.
  4. Add the onion and the peas and stir-fry a few minutes more.
  5. Stir in the curry sauce and heat until everything is hot.
Simon Rochester