On a bed of fragrant jasmine rice comes a generous serving of onion, carrot, peas, and golden chicken fillets, all covered in a mouthwatering sweet-soy sauce balanced with a hit of our special UCOOK oriental curry mix. Once the aromas start filling your kitchen, you will hurry with this curry, Chef!
Chinese Chicken Curry
Chinese Chicken Curry
with fluffy jasmine rice
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Chicken
- Cornflour
- Curry Mix
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Jasmine Rice
- Low-Sodium Soy Sauce
- Onion
- Onions
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel, cut into bite-sized pieces, and coat in the Cornflour. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot pieces until the onions are soft, 4-5 minutes. Add the curry mix and fry until fragrant, 1-2 minutes. Stir in 200ml of water and the soy sauce. Simmer until the carrots are cooked through, 8-10 minutes. Add the cooked Chicken and the peas, and simmer until the chicken is cooked through, 3-4 minutes. Add a sweetener and season.
DINNER IS READY
Make a bed of rice. Top with the Chicken curry and all the sauce. Garnish with a sprinkle of the chopped coriander.
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel, cut into bite-sized pieces, and coat in the Cornflour. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot pieces until the onions are soft, 4-5 minutes. Add the curry mix and fry until fragrant, 1-2 minutes. Stir in 400ml of water and the soy sauce. Simmer until the carrots are cooked through, 8-10 minutes. Add the cooked Chicken and the peas, and simmer until the chicken is cooked through, 3-4 minutes. Add a sweetener and season.
DINNER IS READY
Make a bed of rice. Top with the Chicken curry and all the sauce. Garnish with a sprinkle of the chopped coriander.
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel, cut into bite-sized pieces, and coat in the Cornflour. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot pieces until the onions are soft, 5-6 minutes. Add the curry mix and fry until fragrant, 1-2 minutes. Stir in 600ml of water and the soy sauce. Simmer until the carrots are cooked through, 10-12 minutes. Add the cooked Chicken and the peas, and simmer until the chicken is cooked through, 4-5 minutes. Add a sweetener and season.
DINNER IS READY
Make a bed of rice. Top with the Chicken curry and all the sauce. Garnish with a sprinkle of the chopped coriander.
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel, cut into bite-sized pieces, and coat in the Cornflour. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CURRY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot pieces until the onions are soft, 5-6 minutes. Add the curry mix and fry until fragrant, 1-2 minutes. Stir in 800ml of water and the soy sauce. Simmer until the carrots are cooked through, 10-12 minutes. Add the cooked Chicken and the peas, and simmer until the chicken is cooked through, 4-5 minutes. Add a sweetener and season.
DINNER IS READY
Make a bed of rice. Top with the Chicken curry and all the sauce. Garnish with a sprinkle of the chopped coriander.
Frequently Asked Questions
What is the preparation time for Chinese Chicken Curry?
The preparation time for Chinese Chicken Curry with fluffy jasmine rice is between 20 and 35 minutes.
What is the total time required to make Chinese Chicken Curry with fluffy jasmine rice?
The total time required to make Chinese Chicken Curry with fluffy jasmine rice is between 30 and 45 minutes.
How many servings does Chinese Chicken Curry provide?
4 servings
What are the main ingredients in Chinese Chicken Curry?
Carrot, Chicken, Cornflour, Curry Mix, Free-range Chicken Mini Fillets, Fresh Coriander, Jasmine Rice, Low-Sodium Soy Sauce, Onion, Onions, Peas
What is the nutritional information of Chinese Chicken Curry?
Calories: 662, Carbs: 102 grams, Fat: grams, Protein: 46.5 grams, Sugar: 13.6 grams, Salt: 1089 grams
How do I prepare Chinese Chicken Curry?
DINNER IS READY: Make a bed of rice. Top with the chicken curry and all the sauce. Garnish with a sprinkle of the chopped coriander. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. GOLDEN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel, cut into bite-sized pieces, and coat in the cornflour. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside. CURRY: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the carrot pieces until the onions are soft, 4-5 minutes. Add the curry mix and fry until fragrant, 1-2 minutes. Stir in 400ml of water and the soy sauce. Simmer until the carrots are cooked through, 8-10 minutes. Add the cooked chicken and the peas, and simmer until the chicken is cooked through, 3-4 minutes. Add a sweetener and season.
What should be prepared from my kitchen to make Chinese Chicken Curry?
Carrot, Chicken, Cornflour, Curry Mix, Free-range Chicken Mini Fillets, Fresh Coriander, Jasmine Rice, Low-Sodium Soy Sauce, Onion, Onions, Peas
How many calories does Chinese Chicken Curry have?
662 calories
How much fat content does Chinese Chicken Curry have?
grams
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