Best 6 Lily Kwoks Chinese Chicken Curry Recipes
Tantalize your taste buds with Lily Kwong's Chinese Chicken Curry, a delightful fusion of Chinese and Indian culinary traditions. This exquisite dish boasts tender chicken pieces enveloped in a velvety curry sauce, a harmonious blend of aromatic spices, creamy coconut milk, and fresh herbs. It's a symphony of flavors that will transport you to a culinary paradise.
Complementing the main course, this article also offers a treasure trove of additional recipes, each a culinary gem in its own right. You'll discover the secrets to crafting authentic Chinese dishes like Steamed Fish with Ginger and Soy Sauce, a classic Cantonese dish that showcases the delicate flavors of fresh fish enhanced by ginger and soy. For a vegetarian delight, try the Stir-Fried Snow Peas with Garlic, a simple yet flavorful dish that bursts with the crispness of snow peas and the aromatic pungency of garlic.
Indulge in the comforting goodness of Wonton Soup, a quintessential Chinese comfort food featuring delicate wontons filled with savory pork and shrimp, swimming in a flavorful broth. And for a sweet ending, treat yourself to the irresistible Steamed Sponge Cake with Coconut Milk, a fluffy and light cake infused with the tropical essence of coconut.
Each recipe in this article is a culinary masterpiece, offering a unique taste of Chinese cuisine. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you in creating authentic Chinese dishes that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and embark on a delightful culinary adventure with Lily Kwong's Chinese Chicken Curry and its accompanying recipes.
LILY KWOK'S CHINESE CHICKEN CURRY
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
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
CHINESE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat up 2 tablespoons of oil on low to medium heat.
- Sear the chicken until the outside turns golden brown. Season with salt and pepper.
- Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
- Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
- Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
- Add in the peas and curry paste, stir well.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams
GALI JI HUIFAN (CHINESE CHICKEN CURRY ON RICE)
When we went out for fast food near my husband's office, this dish was always our kids' pick, and they've asked me to make it for them. The restaurant never used very much curry powder, producing a very mild sauce.
Provided by Kate S.
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put on rice to cook.
- Prepare garlic, ginger, onion, chicken, potatoes, and carrots and have ready for cooking.
- Heat empty wok over high heat until you can see the heat rising off the surface. Add oil and swirl to coat wok and heat oil thoroughly.
- Add garlic and ginger to the wok, and toss briefly until fragrant.
- Add onion and curry powder, and toss to thoroughly coat onion.
- Add diced chicken, and stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through).
- Add potatoes, carrot, and salt, and stir to thoroughly coat vegetables.
- Add chicken stock or water to almost cover, bring to a boil, reduce heat, and simmer until meat, potatoes, and carrots are cooked through, 10-15 minutes.
- Some people like to throw in some frozen peas at this point and heat them for about 3 minutes.
- Thicken sauce with cornstarch/water mixture.
- Serve over rice.
Nutrition Facts : Calories 407.5, Fat 25.9, SaturatedFat 5.8, Cholesterol 76.2, Sodium 1410.3, Carbohydrate 15.3, Fiber 2, Sugar 4.3, Protein 27.8
LILY KWOK'S CHICKEN CURRY
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
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
CHINESE CHICKEN CURRY
This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.
Provided by K c6462
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
- Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
- Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
Nutrition Facts : Calories 435.7, Fat 20.8, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1726.6, Carbohydrate 43, Fiber 5.6, Sugar 8.1, Protein 20.6
CHINESE CHICKEN CURRY
Make and share this Chinese Chicken Curry recipe from Food.com.
Provided by browneyed_gal
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp oil in heavy pot over high heat for about 30 seconds. Add garlic and fry until brown. Add onions and stir-fry for another 3 minutes.
- Remove onions and set aside.
- Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
- Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
Nutrition Facts : Calories 314.4, Fat 20.6, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1715.7, Carbohydrate 15.7, Fiber 1.8, Sugar 6.9, Protein 17.2
Tips:
- Use a good-quality curry powder: This is the key ingredient in this dish, so make sure you use one that you like the taste of. The curry powder should be fresh and fragrant. If you can't find a good curry powder, you can make your own by combining ground cumin, coriander, turmeric, fenugreek, and chili powder.
- Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the curry powder and other spices. You can marinate the chicken for longer if you have time.
- Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the curry from burning.
- Cook the curry over medium-low heat: This will help to develop the flavors of the curry and prevent it from becoming too dry.
- Add the coconut milk at the end of cooking: This will help to keep the coconut milk from curdling.
- Serve the curry with rice, noodles, or roti: This is a traditional way to serve curry in many cultures.
Conclusion:
Lily Kwong's Chinese 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.
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