Best 2 Lily Kwoks Chicken Curry Recipes

Tantalize your taste buds with Lily Kwong's delectable Chicken Curry, a symphony of flavors that will transport you to culinary heaven. This dish is not just a meal; it's an experience, a harmonious blend of spices and textures that will leave you craving for more. The chicken, marinated in a fragrant mixture of ginger, garlic, and yogurt, is fall-off-the-bone tender, while the rich and creamy curry sauce, infused with a medley of aromatic spices, envelops every bite in a warm and comforting embrace. Served with fluffy rice or crusty bread, this dish is a true crowd-pleaser, perfect for a cozy dinner with family and friends.

But the culinary journey doesn't end there. Lily Kwong's culinary repertoire extends beyond Chicken Curry, offering a diverse selection of equally enticing dishes that cater to every palate. From the vibrant and tangy Szechuan-style Green Bean stir-fry to the hearty and comforting Taiwanese Beef Noodle Soup, each recipe is a testament to Lily's mastery of diverse culinary traditions. Whether you're craving a quick and easy weeknight meal or a showstopping centerpiece for your next dinner party, Lily's recipes will guide you every step of the way. So, prepare to embark on a culinary adventure like no other, as you explore the delectable world of Lily Kwong's cooking.

Let's cook with our recipes!

LILY KWOK'S CHINESE CHICKEN CURRY

Lily Kwok's Chinese Chicken Curry image

I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it's way into The Peoples Cookbook. It's a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.

Provided by Noo8820

Categories Curries

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

6 tablespoons vegetable oil or 6 tablespoons ghee
3 onions, finely chopped
4 cm piece gingerroot, peeled and thinly sliced
4 garlic cloves, sliced
4 mild fleshy red chilies, seeded and chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 tablespoon chili powder
2 1/2 teaspoons curry powder
125 ml water
2 1/2 teaspoons plain flour
2 1/2 teaspoons self raising flour
400 -500 ml chicken stock
3 -4 tablespoons cornflour
2 boneless skinless chicken breasts, and cut into strips
2 tablespoons oil
1/2 onion, thinly sliced
2 tablespoons peas

Steps:

SAUCE:.
Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
CHICKEN:.
Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.

Nutrition Facts : Calories 899.7, Fat 61.8, SaturatedFat 8.7, Cholesterol 81.6, Sodium 481.9, Carbohydrate 53, Fiber 8, Sugar 17.1, Protein 37

LILY KWOK'S CHICKEN CURRY

Lily Kwok's Chicken Curry image

Twenty-eight year old lawyer Helen Tse is third generation British Chinese. This curry recipe came from her grandmother, Lily, and uses spices she collected at the ports the boat stopped on her journey from Hong Kong to Britain. Her grandmother was the first woman to open a Chinese restaurant in Manchester, which is now run by Helen's twin sister.

Provided by English_Rose

Categories Curries

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

6 tablespoons vegetable oil or 6 tablespoons ghee
3 onions, finely chopped
4 garlic cloves, sliced
2 inches gingerroot, peeled and thinly sliced
4 mild red chile peppers, seeds removed and chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon chili powder
2 1/2 teaspoons curry powder
2 1/2 teaspoons plain flour
2 1/2 teaspoons self-raising flour
1/2 cup water
1 1/2-2 cups chicken broth or 1 1/2-2 cups vegetable broth
3 -4 tablespoons cornstarch
2 boneless skinless chicken breasts, cut into strips
2 tablespoons oil
1/2 onion, thinly sliced
2 tablespoons fresh peas

Steps:

Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat.
Add the ginger, garlic and red chilli.
Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns.
Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes.
Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried.
Remove from the heat and cool a little.
Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again.
Put the puréed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally.
You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown.
Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down.
For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat.
Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white.
Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.
Serve with boiled white rice.

Nutrition Facts : Calories 824.9, Fat 58.1, SaturatedFat 7.9, Cholesterol 68.4, Sodium 721.5, Carbohydrate 42.6, Fiber 5.4, Sugar 9.6, Protein 35

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your curry. Some good options include potatoes, carrots, onions, bell peppers, and peas.
Don't be afraid to experiment with different spices. Curry powder is a good starting point, but you can also add other spices like cumin, coriander, cardamom, and turmeric.
Use coconut milk or yogurt to add richness and creaminess. This will also help to balance the heat of the spices.
Serve your curry with rice, naan, or roti. This will help to soak up the sauce and make it a complete meal.

Conclusion:

Lily Kwong's Chicken Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. This dish is sure to be a hit with your family and friends.