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Chinese Curry
Dive into the vibrant world of flavors with this delightful Chinese curry. Combining tender chicken with a medley of colorful vegetables, this dish is enveloped in a rich, aromatic curry sauce made creamy with coconut milk. It's a comforting meal that marries traditional Chinese cooking with a hint of Southeast Asian spice. Serve it over fluffy rice for a wholesome and satisfying experience, perfect for family dinners or gatherings with friends. Discover the history behind this dish as it reflects the cultural fusion and culinary creativity that characterizes modern Chinese cuisine.
Ingredients
- Cooked rice
- 4 cups (for serving)
- Salt
- 1 teaspoon (to taste)
- Fresh ginger
- 1 tablespoon, grated
- Garlic
- 4 cloves, minced
- Vegetable oil
- 2 tablespoons
- Sugar
- 1 teaspoon
- Fish sauce
- 1 tablespoon
- Soy sauce
- 2 tablespoons
- Curry powder
- 2 tablespoons
- Coconut milk
- 1 can (13.5 oz)
- Potato
- 1 large, diced
- Carrot
- 1 large, sliced
- Bell pepper
- 1 medium, sliced
- Onion
- 1 medium, sliced
- Chicken breast
- 1 pound, cut into bite-sized pieces
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
- Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant and golden.
- Introduce the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.
- Add the sliced onion, bell pepper, carrot, and diced potato to the pan. Stir-fry for 3-4 minutes, allowing the vegetables to soften slightly.
- In a small mixing bowl, combine the curry powder, soy sauce, fish sauce, sugar, and salt. Pour this mixture into the pan, stirring well to coat the chicken and vegetables evenly.
- Pour the coconut milk into the pan and stir to combine. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Taste the curry and adjust the seasoning if needed, adding more salt or soy sauce as desired.
- Serve the Chinese curry hot over cooked rice, garnishing with fresh herbs if desired.
Tips
- For added heat, consider adding sliced chili peppers or a dash of chili paste to the curry.
- Feel free to substitute the chicken with tofu or shrimp for a different protein option.
- Serve with a side of crispy spring rolls or steamed dumplings for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 20g Carbs: 40g Protein: 28g Sodium: 900mg Sugar: 5g
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