John Myers
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Asian Chicken Curry from Wok
The perfect asian chicken curry from wok recipe with a picture and simple step-by-step instructions.
Fits to
- Sea salt fine
- Black pepper
- 2 tsp Curry powder
- 2 Pc. Cloves of garlic, chopped
- 3 Pc. Spring onions, finely chopped
- 1,5 Pc. Red peppers, diced into small pieces
- 3 tbsp Rapeseed oil
- 1 tsp Red curry paste
- 1 tbsp Soy sauce dark
- 2 tsp Worcester sauce
- 2 Pr Sugar brown
- 400 ml Coconut milk
- 1 Spr Lemon juice
- 1 Spr Sauce binder light
- 1 Spr Basmati rice
- 1 Spr Jasmine rice
- Cut the poultry meat into bite-sized pieces and fry them brown on both sides in hot rapeseed oil in a wok. Salt, pepper and dust with half of the curry powder; continue to fry briefly. Then take it out and set it aside for a moment.
- Briefly sweat the red curry paste in the remaining oil, fry the chopped garlic and the finely chopped spring onions in it. Then add the diced paprika and cook everything while stirring until firm to the bite.
- At the same time, cook the grainy basmati or jasmine rice in a different saucepan in plenty of salted water according to the instructions on the package.
- Then put the roasted chicken back into the wok with the vegetables that are still firm to the bite and briefly heat them together. Season to taste with soy and Worcester sauce and pour in the sugar; Stir everything. Now pour in the coconut milk from the can and sprinkle in the remaining curry powder. A small splash of lemon juice rounds off the taste.
- Let the Asian wok simmer for about 4 minutes on half the heat, stirring constantly, then season to taste and, if necessary, season to taste. Finally add a little of the sauce thickener. Stir so that the sauce reaches the consistency you want.
- Spread the finished chicken curry together with the grainy rice on four plates and serve.
- Good luck and bon appetite.
tip
- Those who prefer not to use rice as a side dish can serve Asian wok noodles with this Far Eastern curry.
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