Carol’s Curried Chinese Chicken

Carol's Chinese Chicken

I was given this recipe about 13 years ago! I thought I had lost it only to find it recently. I made it last night and it brought back great memories of when I really started cooking and trying out new recipes! I will always be grateful to Carol for passing on some amazing recipes that I STILL use today!

If you dont want to cook the chicken you can use a shredded cooked chicken (one you buy, or you can roast a whole chicken and shred it into this sauce which I actually prefer doing as you get gorgeous different textures of meat).

The sauce is a fragrant, spicy, sweet and sour type sauce, it’s hard to explain, but very delicious! Its a great way to liven up a few chicken breasts!

4 Tbsp Olive oil

900g chicken fillets

1 clove garlic – crushed

1 Green Pepper – sliced or diced

1/2 Red pepper and 1/2 yellow pepper – sliced or diced

1/2 punnet button mushrooms – sliced

5 small onions, sliced

Sauce:

1/2 C Sugar

1/2 Cup Vinegar

1 clove of garlic, crushed

2 tsp curry powder

1 tsp rosemary

1 tsp tumeric

1 tsp mixed spice

1 tsp ground ginger

1 tsp dried sweet basil

2 sticks cinnamon

5 cloves

1/2 tsp salt

1/2 tsp ground black pepper

2 C boiling water – can add more

1 small tin of tomato paste

– Heat a frying pan on high heat and quickly fry the chicken strips in some salt and pepper and garlic until coloured and JUST cooked. Set aside.

– Gently fry the onions in oil for a minute or two. Add the peppers and the mushrooms and fry for a few minutes.

– Mix all the sauce ingredients together in a bowl and then pour it over the onion mixture and simmer gently until veggies are tender.

– Add the chicken strips to the sauce, mix well and allow to simmer for about 5 minutes. Taste and adjust the seasoning and serve with steamed basmati rice or egg noodles.

Serves 4

Recipe by Carol Elliott

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