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Chinese Curry Chicken by Bold & Tasty.

Mouthwatering Chinese Curry Chicken

John Whitehead
Mouthwatering Chinese Curry Chicken, and a Healthy Alternative for Rice
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Prep Time 20 minutes
Cook Time 5 minutes
Rice 15 minutes
Total Time 40 minutes
Course Breakfast, lunch, Main Course
Cuisine chinese
Servings 4 people

Equipment

  • 1 Bowl
  • 1 rice steamer or pot
  • 1 wok

Ingredients
  

Rice

  • 2 cups Nishki Medium grain rice
  • water as per istructions wash rice first

Cauliflower Rice

  • 2 cups cauliflower rice

Chicken Marinade "I did not include marinating time in prep!"

  • 1 large chicken breast sliced or cubed
  • 1 tsp Yellow Madras curry I used Ca RI NI AN DO
  • tbsp rice wine vinegar or mirin
  • 1 tbsp soy sauce
  • 1 whole garlic clove chopped
  • 1 tsp chili crisp or hot dried peppers
  • 1 tbsp corn starch or potato starch

Onions, Broccoli or Snow Peas

  • 1-2 cups Broccoli or 200 grams or snow peas
  • 1½ cups sliced onions or 250 grams

Curry Chicken Sauce

  • 1 cup warm water or 245 grams
  • 2-3 tbsp yellow madras curry, 9+ grams. I used Ca RI NI AN DO Madraw curry
  • 1 tsp chicken bouillon powder. I used Knorr. I do not get fancy here.
  • ½ tsp white pepper
  • 1 dash five spice powder
  • 1 tbsp cornstarch
  • 1 tsp cold water
  • 1 clove garlic crushed or chopped
  • salt to taste

Instructions
 

Rice, Brown Rice, or optional Cauliflower Rice

  • Wash rice until it runs clear
    2 cups Nishki Medium grain rice
  • steam or simmer rice
    water as per istructions
  • For cauliflower rice, cook as per instructions
    2 cups cauliflower rice

Chicken Marinade

  • Add all ingredients except the corn starch and mix. Chili Crisp is optional
    1 large chicken breast sliced or cubed, 1 tsp Yellow Madras curry I used Ca RI NI AN DO, tbsp rice wine vinegar or mirin, 1 tbsp soy sauce, 1 whole garlic clove chopped, 1 tsp chili crisp or hot dried peppers, 1 tbsp corn starch or potato starch
  • set aside for 20 minutes to overnight in fridgeSet

Curry Chicken

  • Heat wok with 1 tbsp of oil
  • add chicken marinade and cook until 3/4 done, then remove from wok. I add salt or msg here.Add
  • add onions and cook for 2 minutes. Add onions and cook for 2 min AddAdd
    1½ cups sliced onions or 250 grams
  • add broccoli steam for 1 minute. I added tbsp of water and covered-Broccoli is optional, Same with snow peas.Adda tbsp of water
    1-2 cups Broccoli or 200 grams or snow peas
  • Add garlic, cook for 30 seconds Add garlic, cook
    1 clove garlic crushed or chopped
  • add cooked chicken
  • add all of sauce ingredients and simmer until thickened. If thin, add more cornstarch slurryAdd all the sauce ingredients
    1 cup warm water or 245 grams, 2-3 tbsp yellow madras curry, 9+ grams. I used Ca RI NI AN DO Madraw curry, 1 tsp chicken bouillon powder. I used Knorr. I do not get fancy here., ½ tsp white pepper, 1 dash five spice powder, 1 tbsp cornstarch, 1 tsp cold water, salt to taste
  • Serve and enjoy!
Keyword healthy curry chicken