Recipes
Chinese Chicken Curry
Ingredients
10 Portions
Diced Chicken 500g
Onion – Sliced 500g
White cabbage – Sliced 200g
Garlic – Diced 1 Clove
Fresh Ginger5g
Mixed peppers – sliced 100g
Curry powder 10g
Chinese 5 spice 5g
Soy sauce To Taste
Salt To Taste
Pepper To Taste
Olive oil For Frying
Corn flour If required
50 Portions
Diced Chicken 2.5kg
Onion – Sliced 2.5kg
White cabbage – Sliced 1kg
Garlic – Diced 5 cloves
Fresh Ginger 25g
Mixed peppers – sliced 500g
Curry powder 50g
Chinese 5 spice 25g
Soy sauce To Taste
Salt To Taste
Pepper To Taste
Olive oil For Frying
Corn flour If required
100 Portions
Diced Chicken 5kg
Onion – Sliced 5kg
White cabbage – Sliced 2kg
Garlic – Diced 10 cloves
Fresh Ginger 50g
Mixed peppers – sliced 1kg
Curry powder 100g
Chinese 5 spice 50g
Soy sauce To Taste
Salt To Taste
Pepper To Taste
Olive oil For Frying
Corn flour If required
Method
1. Marinade the diced Chicken in Soy Sauce and Chinese 5 spice the day before if possible.
2. Evenly spread the chicken on oven trays and roast on 180c for 20-25 minutes
3. In a heavy bottomed saucepan add enough oil for frying and heat
4. Add the onion and cook for 10 minutes – it will look like a lot, but it will reduce as it cooks.
5. Add the cabbage, peppers and garlic and cook for a further 10 minutes.
6. Add salt, pepper and curry powder to create a base of flavour which can be added to later.
7. Add enough water to cover all of the vegetables and bring to a simmer.
8. Cook for 20 minutes or until the vegetables are tender.
9. Using a stick blender, puree the sauce until it is smooth.
10. Add the roasted Diced Chicken to the curry sauce and cook for a further 10-15 minutes.
11. Adjust the flavours adding more seasoning or spice if required.
Key Points
Allergens
Allergens: Gluten, Mustard, Soya
