Lily Kwok's Chinese Chicken Curry Recipe

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Ingredients:

Serving

6 tbsp vegetable oil or 6 tbsp ghee
3 onions, finely chopped
4 cm piece gingerroot, peeled and thinly sliced
4 garlic cloves, sliced
4 mild fleshy red chilies, seeded and chopped
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tbsp chili powder
2 1/2 tsp curry powder
125 ml water
2 1/2 tsp plain flour
2 1/2 tsp self raising flour
400 -500 ml chicken stock
3 -4 tbsp cornflour
2 boneless skinless chicken breasts , and cut into strips
2 tbsp oil
1/2 onion, thinly sliced
2 tbsp peas

Directions:

SAUCE:.
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.
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.
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.
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 pureed 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.
CHICKEN:.
Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1054.59 Kcal (4415 kJ)
Calories from fat	591.77 Kcal
		% Daily Value*
Total Fat	65.75g	101%
Cholesterol	146.09mg	49%
Sodium	1248.11mg	52%
Potassium	1347.6mg	29%
Total Carbs	65.67g	22%
Sugars	13.12g	52%
Dietary Fiber	6.69g	27%
Protein	58.42g	117%
Vitamin C	20.3mg	34%
Iron	2.2mg	12%
Calcium	119.9mg	12%

Amount Per 100 g
Calories	126.65 Kcal (530 kJ)
Calories from fat	71.07 Kcal
		% Daily Value*
Total Fat	7.9g	101%
Cholesterol	17.54mg	49%
Sodium	149.9mg	52%
Potassium	161.84mg	29%
Total Carbs	7.89g	22%
Sugars	1.58g	52%
Dietary Fiber	0.8g	27%
Protein	7.02g	117%
Vitamin C	2.4mg	34%
Iron	0.3mg	12%
Calcium	14.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.8

Points
29

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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