"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-16-2013, 03:46 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Potatoes, & Sweet Potatoes in Asian cooking. Again, I learn something new from DC. You guys rock! I will find a recipe for Bombay Potatoes, unless someone here already has a T&T recipe (hint-hint).

Seeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-18-2013, 04:01 PM   #12
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by Steve Kroll View Post
Try this recipe:
Curry and Comfort: Chinese Chicken Curry

I've made it before and it's very close to the restaurant version. One of the secrets is using "oriental" curry powder, which is different from the Indian style powder you find in most supermarkets. Coconut milk is also typically used in addition to (or sometime instead of) stock.
I like the sound of this one, thanks for sharing Steve
__________________

__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 01-18-2013, 04:03 PM   #13
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Thank you so much for this recipe GQ

My Steve has always loved the curry sauce you get with chips back in the UK and we have always been on the search for a recipe to make it for our chips!

Your a champ!

Quote:
Originally Posted by Gravy Queen View Post
Here is the one I have tried: Chinese Chicken Curry

Sauce can be doubled and frozen, it can be made with beef, pork and prawns too.

Chinese Chicken Curry - Serves 2 (fairly generously)

For the Gravy.

6 Tbs Oil
3 onions, finely chopped
thumb sized piece of fresh ginger peeled and sliced.
4 cloves of garlic, sliced.
2-4 red chillies, deseeded and chopped (depending on taste - less is sometimes more)
1/2 tsp turmeric
1/2 tsp ground coriander7
1/2 tsp ground cumin
1/2 tsp chilli powder (strength upto you )
2 1/2 tsp curry powder (strength upto you )
125ml water - plus some extra
2 1/2 tbsp plain flour
2 1/2 tbsp self raising flour
450ml chicken stock (or veg stock)

for the chicken

4 tbsp cornflour
s & p (preferably ground white pepper)
2 chicken breast fillets
2 tbsp oil
1/2 an onion thinly thinly thinly sliced
a handful of button mushrooms, quarted or halved depending on size (optional)
a good handful of frozen peas (optional)

Begin by heating oil and frying the onions, till soft but NOT Brown/Caramelised, then add ginger garlic and fresh chillies, and cook gently stirring for 10 mins, not letting the onions or anything burn at all.

Add all the dried spices, and stir in for about 5 mins, not allowing the mix to catch on the bottom of your pan - if this looks like happening add a few splashes of water, and keep stirring.

The put your 125ml of water into a food processor/blender and add the onion spice mixture and blend until relatively smooth, add the 2 flours and pulse again - DO NOT be tempted to use a stick blender - it goes everywhere! then add the mixture back to your pan. and simmer very gently for 20 mins until the sauce has thickened.

then add the stock, stirring occasionally.

while the gravy is now reducing and thickening set to with the chicken.

cut into nice thin strips, and put into a bowl with the cornflour and the s & p, and mix till well coated.

heat the oil in a fry pan, and then fry the chicken until it goes white on the outside, then add your thinly sliced onions and stir not allowing onions to brown, but cooked, then add mushrooms if using and fry till almost cooked, then add the peas, stir.

then add the chicken onion (mushroom)and peas to the gravy, and then put your rice on, once rice is cooked your chicken will be cooked through and the curry ready to serve,
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 01-18-2013, 04:45 PM   #14
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
You are welcome Kylie it is tried and tested and really is chip shop type curry !!
__________________
Gravy Queen is offline   Reply With Quote
Old 01-18-2013, 05:04 PM   #15
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
So cant wait to try it, it has been copied and pasted, ready to go, thanks again GQ
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 02-01-2013, 04:55 PM   #16
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
GQ, we are making this tomorrow night for tea, so looking forward to it

Sometime next week we are going to make just the sauce too and have it with homemade chips YUM!

Quote:
Originally Posted by Gravy Queen View Post
Here is the one I have tried: Chinese Chicken Curry

Sauce can be doubled and frozen, it can be made with beef, pork and prawns too.

Chinese Chicken Curry - Serves 2 (fairly generously)

For the Gravy.

6 Tbs Oil
3 onions, finely chopped
thumb sized piece of fresh ginger peeled and sliced.
4 cloves of garlic, sliced.
2-4 red chillies, deseeded and chopped (depending on taste - less is sometimes more)
1/2 tsp turmeric
1/2 tsp ground coriander7
1/2 tsp ground cumin
1/2 tsp chilli powder (strength upto you )
2 1/2 tsp curry powder (strength upto you )
125ml water - plus some extra
2 1/2 tbsp plain flour
2 1/2 tbsp self raising flour
450ml chicken stock (or veg stock)

for the chicken

4 tbsp cornflour
s & p (preferably ground white pepper)
2 chicken breast fillets
2 tbsp oil
1/2 an onion thinly thinly thinly sliced
a handful of button mushrooms, quarted or halved depending on size (optional)
a good handful of frozen peas (optional)

Begin by heating oil and frying the onions, till soft but NOT Brown/Caramelised, then add ginger garlic and fresh chillies, and cook gently stirring for 10 mins, not letting the onions or anything burn at all.

Add all the dried spices, and stir in for about 5 mins, not allowing the mix to catch on the bottom of your pan - if this looks like happening add a few splashes of water, and keep stirring.

The put your 125ml of water into a food processor/blender and add the onion spice mixture and blend until relatively smooth, add the 2 flours and pulse again - DO NOT be tempted to use a stick blender - it goes everywhere! then add the mixture back to your pan. and simmer very gently for 20 mins until the sauce has thickened.

then add the stock, stirring occasionally.

while the gravy is now reducing and thickening set to with the chicken.

cut into nice thin strips, and put into a bowl with the cornflour and the s & p, and mix till well coated.

heat the oil in a fry pan, and then fry the chicken until it goes white on the outside, then add your thinly sliced onions and stir not allowing onions to brown, but cooked, then add mushrooms if using and fry till almost cooked, then add the peas, stir.

then add the chicken onion (mushroom)and peas to the gravy, and then put your rice on, once rice is cooked your chicken will be cooked through and the curry ready to serve,
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 02-01-2013, 05:08 PM   #17
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Ooh hope it goes well !!! X
__________________
Gravy Queen is offline   Reply With Quote
Old 02-02-2013, 04:23 PM   #18
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Thank you GQ, tonights the night
__________________

__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Reply

Tags
chicken, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.