I am blessed to have a sister who is adopted from Hong Kong. She is beautiful and has hardly an ounce of fat on her, yet she can out-eat most people! Perhaps it’s due to the fact she exercises a lot and rarely snacks, or maybe it’s her robust Asian metabolism but come main meal time you had better be prepared.
So reliable is my sister’s appetite that I usually text her a few days before her visit to confirm she is in fact coming. She laughs at me for doing this but I think it’s a wise move. So, naturally I doubled the recipe of this Chinese Curry Chicken when she visited last Monday night. This resulted in a lot of chicken! It was a little awkward having two large trays cooking away on the stovetop, so unless you have a sister like mine and need to cook for the masses stick to the standard amounts. The recipe yield is generous for a family of four. Additionally, you must try out an amazing chicken pepper gravy recipe which surely won’t disappoint your taste buds.
As well as being generous, this Chinese Curry Chicken recipe is also delicious. The chicken was beautifully fried yet moist, and the Asian spices were tempered well by the cream. My children happily ate their servings and weren’t put off by the spice, yet it satisfied my tastebuds also. I also added steamed green beans to up our vegetable quota, but you could add any of your favourite vegetables (or no veg at all!).
If you’re looking to a simple yet satisfying, comforting meal then don’t look past this Chinese Curry Chicken recipe.
- 3lb (1.5kg) chicken or chicken pieces
- 2 egg whites
- 2 tablespoons cornflour
- 1 teaspoon salt
- ½ cup oil
- 2 medium onions
- 2 teaspoons curry powder
- 1 tablespoon satay sauce
- ½ cup cream
- Cut chicken into serving sized pieces. Combine egg whites, cornflour and salt in large bowl, add chicken pieces; mix well. Stand 30 minutes.
- Heat oil in large frying pan, add chicken pieces, fry gently until golden brown and cooked though (approx. 20 minutes). Remove chicken from pan. Add peeled and chopped onion and curry powder, saute gently 3 minutes.
- Return chicken to pan, cook 2 minutes, stirring constantly. Add satay sauce and cream, bring to boil stirring, reduce heat, simmer uncovered 2 minutes.
- Serve with boiled rice.