Wednesday, January 1, 2020

Chinese Chicken Curry #FoodieExtravaganza

This Chicken Curry is not only absolutely delicious, it is ready in well less than half an hour.  You will never order take out again.


Welcome to the first Foodie Extravaganza of the New Year......

Happy New Year!!  I cannot believe it is already 2020.  As you read this post we are up north with our Traverse City family, ringing in the New Year.

However, Foodie Extravaganza, always falls on the first Wednesday of the month and, this month,  that just happens to be New Year's Day.  What better way to celebrate than with an easy peasy Chicken Curry recipe after all of the intense cooking and entertaining we have been doing?

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Sneha of Sneha's Recipe is hosting today and asked that we join her in making Chicken Curry since January 12th is National Curried Chicken Day. 

Yes, this is actually a thing.  We have many food holidays throughout the year and this group celebrates as many as we can.  Let's see what Curried Chicken dishes the others are sharing today.....

I made this quick and easy weeknight chicken curry.  It takes longer to make the rice than it does to make the entire dish.  Perfect recipe....easy peasy and delicious.




Chinese Chicken Curry

Chinese Chicken Curry

Yield: 4 servings
Author:
prep time: 5 Mcook time: 15 Mtotal time: 20 M
This Chicken Curry is not only absolutely delicious, it is ready in well less than half an hour. You will never order take out again.

ingredients:

  • 1 lb. skinless, boneless, chicken breast, sliced into bite size pieces
  • 1 t.+ 1 T.  canola oil
  • 1 t. soy sauce
  • 2 t. cornstarch, divided
  • 1 sweet onion, sliced
  • 1 (12 oz) can chicken broth
  • 3 t. curry powder
  • 1 t. turmeric
  • 1/2 t. sugar
  • salt to taste

instructions:

How to cook Chinese Chicken Curry

  1. Toss the chicken, 1 teaspoon oil, soy sauce and 1 teaspoon cornstarch together in a small bowl. 
  2. Heat a wok over med high.  Add 1 Tablespoon of oil. When hot, add the chicken and stir fry until it is no longer pink, remove to a plate and set aside.
  3. Add the onions to the wok and stir fry for a minute or two.  Then add the chicken stock, curry, turmeric, salt and sugar.  Bring to a boil.  Stir together the remaining teaspoon of cornstarch with 2 teaspoons of cold water.  Add to the stock and simmer until it starts to thicken.
  4. Return the chicken and any juices gathered on the plate to the wok.   Cook for a minute or two until chicken is cooked and heated through.
  5. Serve over steamed rice.

NOTES:

Adapted from a recipe found at The Woks of Life
Calories
263.29
Fat (grams)
7.99
Sat. Fat (grams)
1.45
Carbs (grams)
9.67
Fiber (grams)
1.73
Net carbs
7.94
Sugar (grams)
5.02
Protein (grams)
36.63
Sodium (milligrams)
540.71
Cholesterol (grams)
97.63
#chinese, #chicken, #stirfry, #curry,
Entrees, Chicken
Chinese
Created using The Recipes Generator

4 comments:

  1. A delicious Chinese chicken recipe you have made, looks so tempting! Thanks you participating in today's event.

    ReplyDelete
    Replies
    1. Thanks for hosting Sneha. Happy New Year to you and yours.

      Delete
  2. There's nothing better than a stir fry to get dinner on the table in no time. Happy New Year Wendy!

    ReplyDelete

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