Classic Chinese Chicken Curry
Classic Chinese Chicken Curry
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- 1 pack of The Spice Tailor Classic Chinese Curry
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 250g chicken breast, diced
- 1/2 green pepper, diced
- 50g petit pois
To garnish (optional)-
- To prepare this Chinese curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Add the diced pepper and petit pois, stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and garnish with a sprinkling of sliced spring onions. Remove whole spices before serving.
- 1 pack of The Spice Tailor Classic Chinese Curry
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 250g chicken breast, diced
- 1/2 green pepper, diced
- 50g petit pois
To garnish (optional)-
- To prepare this Chinese curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Add the diced pepper and petit pois, stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and garnish with a sprinkling of sliced spring onions. Remove whole spices before serving.
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A sophisticated spice blend gives this dish a harmonious flavour, which delights and surprises as it sings like a symphony on your tongue.
The Chinese curry that we know in the west today has evolved over time as immigration across the world created a fusion of cuisines and traditions. It is believed that we can trace the origins of Chinese curries back to the Tang Dynasty, whose cuisine was influenced by its proximity to India and Persia. However, ‘curry’ as we know it today, didn’t truly gain popularity in China until the 20th Century, when introduced by Indian and Southeast Asian immigrants. Whatever its true origins, Chinese curry is undeniably delicious and worthy of its popularity.
