How To make Chicken Curry Stir Fry
1 tb Olive oil (reduced from 1/4
-cup in original recipe) 1/2 c Chopped onion
1 lb Boneless, skinless chicken
-breast halves, cut into -1" cubes 2 tb Water
2 t Curry powder
1/4 t Salt
1/8 t Pepper
1/3 c Peanuts
1/3 c Chutney
2 tb Coconut
2 tb Currants
1 pk Green Giant Harvest Fresh
-Frozen Mixed Vegetables -(9 oz) 2 pk Green Giant Rice Originals
-Frozen White 'n Wild Rice -(10 oz) -OR 2 c Cooked white and wild rice
-mixture 1 Red bell pepper, cut into
-strips Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap. Microwave on high 2 minutes. Add chicken, water, curry powder, salt and pepper; re-cover. Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink. Add peanuts. chutney, coconut, currants and frozen mixed vegetables; re-cover. Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender. Let stand covered. Prepare rice according to package microwave directions. To serve, spoon rice onto serving platter; top with chicken mixture. Garnish with pepper strips.
How To make Chicken Curry Stir Fry's Videos
How to Make Easy Chinese Chicken Curry
Delicious Chinese Chicken Curry with tender chicken slices and fresh vegetables cooked in homemade curry sauce. Simple, quick, easy, and packed with full of flavour!
In this video, you’ll learn how to make Chinese chicken curry from scratch with simple everyday ingredients. Simple but the taste is not bland! I can guarantee that it's better than takeout recipe.
Get Written Recipe : ▶
Ingredients
12 oz Chicken breast Or chicken thigh ( about 350 g )
½ Sweet onion sliced
1 Bell pepper sliced
½ cup Green peas
Spring onions chopped ( for garnish )
2 tbsp Vegetable oil
Chicken Seasonings
1 tbsp Soy sauce
¼ tsp White pepper
Curry sauce ingredients
1½ cup Chicken stock ( low sodium ) see details in note
1 tbsp Curry powder ( use any curry powder mild/hot ) see detials in note
1 tsp Chinese five spices powder see details in note
½ tsp Turmeric powder
½ tsp Chilli powder Or paprika powder
½ tsp Salt ( adjust salt according to taste )
1 tsp Sugar
1 tsp Corn Starch
1 tbsp Plain Flour
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chicken stir fry sauce in 15 minutes! from scratch | Christmas Recipe | how to make chicken sauce
This is how to make the easiest homemade Stir fry chicken Sauce from the scratch for beginners
INGREDIENTS
FOR CHICKEN
1/2 Kilo Boneless Chicken
1/4 tspn salt
1 tspn chicken seasoning
1//2 tspn Garlic Powder
1/2 tspn Onion Powder
1 tspn Black Pepper
1/2 tsp Salt
1/2 tspn Paprika
2 tbsp Cornflour
FOR THE SAUCE SLURRY
2 tbsp light Soy Sauce
2 tbsp dark Soy Sauce
1 tbsp Oyster Sauce
2 tsp Sesame Oil
1/4 Cup Ketchup
1/4 Cup Sweet Chilli Sauce
1 tbsp Cornflour
3-4 Tbspn water or chicken stock
FOR THE SAUCE
2 Tbspn oil
2 Tbspn butter (Optional)
1 Red Bell Peppers
1 Green Bell pepper
1 Yellow Bell Pepper
2 medium size carrot
Spring Onions
1/2 Small Onion
2 scotch bonnet Pepper (Atarodo)
1 tbsp Minced Garlic
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Ken Hom's Chicken Curry | This Morning
Ken makes a traditional curried chicken with peppers .
Super Easy Singapore Curry Chicken 新加坡咖喱鸡 Singapore Indian-Chinese Style Curry w/ Potatoes Recipe
We Singaporeans literally do not get tired of having curry chicken. We love love love curry chicken! We have curry chicken at parties. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I’m talking about.
See the ingredient list below for your easy reference.
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Ingredients:
Serves 8 pax
Ingredients (A)
—-
3 red onions
2 stalks of lemongrass (only white stem)
3 pieces of red chilli (remove seeds)
1.5 thumb size of young ginger
1 thumb size of fresh turmeric
1 thumb size of galangal
10-12 pieces of shallots
5 cloves of garlic
5 pieces of candlenut
16 pieces of dried chilli (rehydrated & deseeded)
2 tablespoons of cooking oil
Ingredients (B)
—————
1 tablespoon of cumin (dry roasted & grounded)
1 tablespoon of coriander seeds (dry roasted & grounded)
2 tablespoons of meat curry powder
A handful of curry leaves
2 teaspoons of salt
Ingredients (C)
————
1 kg of whole chicken
650g of potatoes
1 litre of water
0.5 teaspoon of sugar
3 teaspoons of salt
660ml of Ayam brand coconut milk (2 packs)
Steps
———-
Blend ingredients A into a paste then fry until the oil separates from the paste. This frying step will take about 20 mins. Add some oil when frying.
Once the rempah paste is stir fried, add ingredients B and stir fry to mix well.
Then add chicken and fry for a while, followed by the potatoes.
Add water and simmer for 30-35 minutes or until the potatoes are soft.
Slowly stir in the coconut milk and bring to a gentle simmer then turn off the flame.
Leave the curry in the pot for 30 mins before serving.
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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RESTAURANT STYLE CHICKEN HANDI | CHICKEN HANDI RECIPE | CHICKEN HANDI BY SPICE EATS
Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Handi :
- Boneless Chicken, cut into cubes- 500 gms
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Onions, fine chopped- 1 big (100 gms)
- Tomatoes, chopped- 4 small (200 gms)
- Green Chillies, cut into big pieces - 3 nos
- Ginger, julienned- 1 tbsp
- Coriander, chopped for garnish- 3 tbsp
Other Ingredients:
- Cumin seeds- 3/4 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed Black Pepper- 1/4 tsp
- Dry Fenugreek Leaves, dry roasted & powdered- 1 tsp
- Whisked Curd or Yogurt- 2 tbsp
- Fresh Cream- 4 tbsp
- Oil- 4 tbsp
Preparation:
- Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
- Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
- Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.
Process:
- Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
- Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
- Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
- Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
- Continue to cook for around 3 mins on medium to low heat till oil separates.
- Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
- Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
- Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
- Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
- Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
- Give a mix and simmer for 2-3 mins till oil separates.
- Garnish with chopped coriander.
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RESTAURANT STYLE CHICKEN JALFREZI | Quick Stir Fry Chicken Recipe With Spices
Chicken Jalfrezi is a stir fry dish derived from the Bengali word jhal, where jhal means spicy hot and frezi means to stir fry with veggies of choice. Jalfrezi recipes appeared in cookbooks of British India when the cooks used the leftovers from roast chicken, and stir fried them with bell peppers, onions, tomatoes along with a few spices of their choice. Though I didn't do with left overs of chicken roast but you've got another idea what you can do with those cold cut meat which sometimes taste so boring the next day.
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Ingredients required for making Chicken Jhalfrezi recipe -
* 560 gm/1.2 lb boneless skinless chicken thighs cut into small pieces. You can even use chicken breast. Please do not brown the chicken too much. Just a little change of color will be fine.
* 128 gm / 5 oz or half of a large red bell pepper(capsicum)
* 145 gm / 5 oz or half of a green bell pepper (capsicum)
* 1 small (sliced) + 1 medium onion (finely chopped)
* 24 gm/ 1 oz or 7 large garlic cloves
* 30 gm/ 1 oz / 2 inches length ginger
* 1 large ripe tomato
* 1 dried bayleaf
* 1 inch cinnamon stick
* 3 green cardamoms
* 3 to 4 cloves
* 1/2 teaspoon turmeric powder (haldi)
* 1 teaspoon kashmiri red chilli powder. Please adjust proportion according to your tolerance of heat level. You can even use 1/4 th teaspoon cayenne pepper along with a teaspoon of paprika for the color.
* 2 teaspoons heaped curry powder. If you want to make your own curry powder then here is the recipe -
* 1 teaspoon garam masala powder. If you want to make your own garam masala powder then here is the recipe -
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 10 to 12 black peppercorns coarsely crushed. Use half to season chicken and the other half while making the curry
* 1 teaspoon salt or to taste
* 1 teaspoon sugar
* 2 tablespoons tomato ketchup
* coriander leaves (cilantro) for garnish
* 4 tablespoons oil
Serve this with rice or roti. I even serve this with noodles or pasta.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.