Quick Chinese Chicken Curry Takeout-style

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Chinese Chicken Curry

Due to the Covid 19 Restrictions most of us aren’t able to go visit our favourite restaurants to enjoy our best bites to eat or even get takeaways, so if you fancy a wee curry then this is for you. This 15 minute dish is quick and easy to make, and using staple ingredients that most of us have in our kitchen cupboards, its quicker than phoning a takeaway and can be made more healthier too by adding in your favourite vegetables.

This was a full flavour curry with loads of sauce, great for scooping up the rice. The flavours were so good that my other half said I needed to make this sauce again for his chips….lol! Yes, curry chips is his thing! If you make, let me know what you think.

Serves 4

2 Large Chicken Breasts, cut into bite size pieces

2 White Onions, cut into wedges

Handful of Frozen Garden Peas (optional)

2 Tbsp oil

1 Tsp Soy Sauce

2 Tsp Cornflour

350ml Chicken Stock

4 Tsps Curry Powder

1 Tsp Turmeric

1/2 Tsp Ground Ginger

1/2 Tsp Brown Sugar

Salt & Pepper to taste

50g per person of Cooked Rice (of your choosing) to serve.

  1. Heat 1Tbsp oil in a pan or wok on high heat. Mix together the soy sauce and 1Tbsp oil in a bowl add in the chicken pieces and coat, sprinkle 1 Tsp of cornflour over to coat, season, then add to the hot pan and brown all over, remove with a slotted spoon.
  2. Add the onions to the hot pan and stir fry until softened and slightly brown, about 3-4 minutes.
  3. Add to the pan the Frozen Peas, Curry Powder, Turmeric, Ginger & Sugar, mix through for about 1 minute to release flavours.
  4. Pour in the stock and bring to the boil, mix 1 Tsp cornflour with a little water and slowly pour little at a time into the sauce mix until it starts to thicken slightly. Add back to the pan the cooked chicken and mix through and simmer gently for about 5 minutes.
  5. Serve with cooked rice. Enjoy!
Chinese Chicken Curry

Chicken Curry with Almond Milk

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Chicken Curry Pot

Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze)  is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.

This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.

Chicken Curry with Almond Milk

Serves 2

2 Chicken Breasts – cut into chunks

1 tbsp olive oil

Salt & Pepper

1 tbsp Tomato Paste

300ml Almond Milk

1/2 tsp ground cinnamon

1 tsp Chilli powder

Handful of Cauliflower Florets (I used frozen)

Handful of Peas (I used frozen)

Curry Paste (see below)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

  1. Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
  2. Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
  3. Add the Curry paste to the pan and heat through for about 2 minutes.
  4. Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
  5. Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
  6. I served with some of my Chickpea Chaptai’s. https://cookingwithluce.wordpress.com/2020/08/29/chickpea-chapati/
  • Curry Paste
  • Chicken Curry & Chickpea Chapati
Chickpea Chapati

Spiced Butter Chicken Curry

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Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!

 

Serves 2

2 x chicken breasts – cut into chunks

50g butter, melted

1 tbsp olive oil

For the marinade:-

150ml semi-skimmed milk (or yoghurt)

1 thumb size piece of ginger – grated

3 garlic cloves – grated

1 tbsp gram masala

1 tsp cumin

2 tsp coriander

For the sauce:-

50g butter

1 onion – chopped finely

4 cardamom pods

3 garlic cloves – finely chopped

1 thumb size ginger – grated

1 green chilli – finely chopped

1 tbsp gram masala

1 tsp cumin

2 tsp ground coriander

1 tbsp smoked chilli powder

4 tbsp tomato puree

100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)

Sea salt & pepper to taste

Rice of your choice and Naan bread to serve

 

  1. Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
  2. Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
  3. For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.     20160703_172319
  4. Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
  5. Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.  20160703_173240
  6. Serve over a bed of rice and some naan bread.

20160703_181519   Naan-Bread

Spicy Parsi Chicken Curry

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This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

 

  1. Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
  2. Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.     20160328_173548
  3. Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

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Yummy!

 

Chicken, Chickpea and Spinach Curry

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I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

 

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!