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 Chinese Curry Chicken
Mum's House
Here you can create your own chip shop curry with very little effort. Delicious served with sticky Japanese rice or for a creamier curry stir in a little fresh cream or coconut cream at the end
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Ingridents:
* 454g chicken breast (cut into cubes)
* 1 white onion (finely chopped)
* 2 heaped Tbsp chinese curry concentrate
* 300-350ml water
* 2 Tbsp vegetable oil
Steps:
1. Heat oil in a pot and gently saute the chopped onion until it starts to caramalise.
2. Add meat to the pot a little at a time in order to seal the cubes of meat.
3. Add about 100ml of water, cover and cook the meat on a low heat, stir occasionally and add more water if necessary.
4. In a large bowl mix the curry concentrate with the remaining water until it becomes a smooth paste.
5. When the meat is cooked add the curry mixture and cook on a medium heat for a further 5 minutes.
6. At this stage you might need to add a little more water to make up the consistency of curry you require
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| Get the following ingridents for Chinese Curry Chicken from Mum's House® |
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Chinese Curry Sauce |
Vegetable Oil |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
