Chinese Inspired Garlic Chicken Curry
I’ve always been a great lover of
Chinese chicken curry; it’s not for your fiery curry lover, it doesn’t try to
copy Indian curry, it’s different and I love it.
When I have a chicken curry in a Chinese
restaurant I always enjoy it BUT............ The chicken is cooked plain and
just dumped in the sauce.
It always seemed to me that there must
be a way to improve the whole experience of the main ingredient, THE CHICKEN.
So I used chicken thighs which are my
personal favourite and I marinated them overnight in garlic and slow roasted
them.
That did the trick!!!
You don’t have to use garlic andchilli infused oils but you won’t regret making some because they are a hit
in any dish.
You
will need
The
marinade
2 cloves - Garlic (grated or crushed)
The
sauce
1 – Onion (finely chopped)
2 tablespoons - Mild Curry Powder
½ teaspoon – Light Soy Sauce
50 Ml - White Wine
1 tablespoon - Plain Flour
1 – Thumb sized piece of Ginger (grated)
2 cloves – Garlic (grated or crushed)
2 - Veg Stock Cubes
Chicken Stock
Just a little Double Cream
Chicken thighs are readily available
already skinned and boned but if you are like me why pay someone to do what you
can easily do yourself.
Put the garlic and enough garlic oil to
coat the thighs in a container add the chicken thighs and coat with the oil and
garlic, then cover and place in the fridge overnight.
The next day take this beautifully
flavoured chicken, place it in an oven proof dish along with the oil and roast
it for 30 minutes at 125°c.
While that’s going on you can make the
sauce.
So heat a little garlic oil in a wok or
large pan and throw in the onion, garlic and ginger mix well and cook for 2 or
3 minutes.
Add the curry powder and a splash of
chilli oil mix well and cook for a further couple of minutes.
Now add the flour and mix into a paste,
cook for a further minute or so then add the wine and mix into a paste once
more.
When the wine has cooked out for a few
minutes add the chicken and a little of the oil then mix well.
Now add some chicken stock, enough to
get the consistency you require.
Then add a little double cream, mix well
and cook on a medium heat for about 10 – 15 minutes and then you are done.
Serve with a rice of your choice.
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