Tuesday, December 13, 2011

Chicken Curry Recipe

Bring the tastes and flavors of Wild Ginger to your home!

Chicken Curry ~ Serves 4

Serve with plenty of steamed white or brown rice

For the marinade:

  • 1 tsp Wild Ginger curry powder
  • ½ tsp white pepper
  • 1 tsp sesame oil
  • 1 egg white
  • 1 T rice wine
  • 2 tsp corn starch
  • 1 ½ lb chicken breast

For the curry:

  • 2 green onions, bulb and greens, thinly sliced
  • 1 shallot, thinly sliced
  • 2 cloves of garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 Tbl rice wine
  • 1 ½ cup chicken stock
  • ¾ cup coconut cream
  • 1 ½ Tbl Wild Ginger curry powder
  • 1tsp sugar
  • to taste fish sauce


Marinade chicken for 30 minutes and cut into bite size pieces.

Heat wok and sauté green onion bulbs (save greens to be used for garnish) and thinly sliced shallots over medium high heat until slightly brown. Add yellow onion and garlic to wok, sauté for 1 minute.

Over medium high heat, sweep onions to the side of the wok before adding chicken and browning on all sides.

Deglaze wok with rice wine and add chicken stock, coconut cream, Wild Ginger curry powder and sugar. Bring to a boil then let sauce reduce and thicken before seasoning with fish sauce, to taste.

Serve curry over steamed jasmine or brown rice and garnish with reserved sliced green onions Enjoy!

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