Authentic Chinese Chicken Curry and Egg Fried Rice

Chinese Chicken Curry

Chinese curries are quite different from Indian curries; to get the authentic taste ideally you need to get a special curry powder mixture from a Chinese supermarket. Failing that I have always had good results from a mild curry powder.

For the curry you will need:

440 gm - chicken cut into small cubes

1 teaspoon - soft brown sugar

1 table spoon - light soy sauce

1 table spoon - Chinese rice wine

1 table spoon - corn flour

3 table spoons - seasoned oil

1 - Clove - garlic (chopped)

1 - medium onion, finely chopped

2 table spoons - mild curry powder

300 Ml - Chinese Stock or Chicken stock

1 tsp salt

Marinate the chicken in the sugar, light soy sauce, wine and corn flour for 25-30 minutes.

Heat the oil in a wok or pot, brown the onion and garlic over a medium heat, add the curry powder then mix and allow to brown, add a little stock and mix into a paste. 

Now add the chicken and cook on a high heat for about 5 minutes, stirring constantly to prevent it from sticking. 

Add the salt and just enough stock to cover; reduce the heat cover and braise for 25 minutes. 

You can accompany this with anything you like but my favourite is fried rice, I don’t think you can beat a good Chinese curry with anything but Chinese egg fried rice.

To make a good authentic Chinese fried rice the boiled rice that you use has to be cold.

So here we go;

For the egg fried rice you will need

3 - eggs

1 teaspoon -  salt

2-3 table spoons - oil

450 gm - boiled rice

100 gm - peas

Lightly beat the eggs with a pinch of salt, heat the oil in a wok and lightly scramble the eggs. 

Add the rice and stir well making sure that all the grains are separated, then add the remaining salt and peas. Stir well on a high heat for about 5 minutes and serve.

Now you have the perfect authentic Chinese curry, just like you get from the takeaway.

Or maybe a little better.

Why not try some Crispy Spring Rolls as a side dish