Chinese Chicken Curry

  ,

March 13, 2015

Chinese Chicken Curry 3 0 5 1
  • Cook: 5 hrs
  • 5 hrs

    5 hrs

  • Yields: 4

Ingredients

200g curry paste (I used Goldfish brand)

750ml boiled water

2 tablespoons hot curry powder

3 large onions – chopped into large chunks

400g chicken fillets – chopped into large pieces

1 tsp paprika

Knob of butter

** Optional extra if you like extra onions with a slight crunch and more spice then,

I updated this recipe to add: 1/2hr before serving I sautéed two onions chopped into large bits in a knob of butter and added an additional tablespoon of hot curry powder. I cooked this off and added it to the pot. It has made it perfect for moi x

Directions

1Sprinkle the paprika over the chicken to season (I then put this into the fridge until ready to use).

2

3Add the water to the curry paste and mix. Saut the onions in the butter and add the curry powder, cook off the spice for 2 mins over a med heat keeping a crunch in the onions.

4

5Add the onion mix to the crock, add the chicken and pour over the sauce. Cook on low for 5 hours

6

7If adding the extra onions and spice then do so 1/2 hour before serving.

Submitted by Katy Kat

00:00

1 Review

lianne

August 24, 2017

Because there are 8 of us i doubled up on ingredients, kids loved this and left overs were used next day in a jacket potato.

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