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.
Jasmine Rice - 100g
Free-range Chicken Mini Fillets - 150g
Cornflour - 10ml
Onion - 1
Carrot - 120g
Curry Mix - 20ml
Low Sodium Soy Sauce - 10ml
Peas - 50g
Fresh Coriander - 3g
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.
Jasmine Rice - 200ml
Free-range Chicken Mini Fillets - 300g
Cornflour - 20ml
Onion - 1
Carrot - 240g
Curry Mix - 40ml
Low Sodium Soy Sauce - 20ml
Peas - 100g
Fresh Coriander - 5g
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.
Jasmine Rice - 300ml
Free-range Chicken Mini Fillets - 450g
Cornflour - 30ml
Onions - 2
Carrot - 360g
Curry Mix - 60ml
Low Sodium Soy Sauce - 30ml
Peas - 150g
Fresh Coriander - 8g
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.
Jasmine Rice - 400ml
Free-range Chicken Mini Fillets - 600g
Cornflour - 40ml
Onions - 2
Carrot - 480g
Curry Mix - 80ml
Low Sodium Soy Sauce - 40ml
Peas - 200g
Fresh Coriander - 10g
Woolies Products in this dish
