There is something wonderful about Chinese chicken curry with rice. I suppose it takes me back to my childhood. Of course I suppose there is nothing authentic about it, but that yellowish creamy sauce, with onions and mushrooms makes it my favourite. You can add what you want to make it vegetarian and substitute the stock for water, personally if I want it veggie I just leave out the chicken. This really is made quicker than waiting for the order to arrive, and it is so simple it can be done after the pub! Feeds two.
For the Sauce :
- 2 tbs oil (they use ground nut)
- 1 onion finely chopped
- 3 cloves of garlic finely chopped
- 1 inch fresh root ginger peeled and finely chopped
- 1 tbs plain flour
- 1 tbs mild Madras curry powder (they use RAJAH brand)
- 1 tsp brown sugar
- 1 pinch five spice powder
- 2 pinches of salt
- Half inch cube of cream coconut (optional)
- Water (can use chicken stock)
For the Chicken
- 1 chicken breast chopped in mouth sized pieces and fried
- 1 onion quartered
- Handful of mushrooms sliced and cooked
Rice to serve.
- Cook the chicken quartered onion and mushrooms. Set aside.
- Get the pan on for the sauce over a medium heat, heat the oil, add the onion and cook until soft and transparent.
- Add the garlic and ginger and continue to cook for a further 2 minutes or so. Add the flour and curry powder and cook for a couple more minutes to make make a paste.
- Add the sugar, five spice powder and salt then add the chicken stock (if preferred water) a little at a time until the right thickness is achieved. Add the creamed coconut (if using – it makes it cooler) and stir into the curry.
- Simmer for a few minutes on a low heat then remove from the heat; pour it into a food processor to create a smooth texture, return to the pan to simmer gently adding water to make sure you have the consistence you want. In with the hot chicken, mushrooms and onions.
Serve with rice.