In just fifteen minutes and with nine crucial ingredients, you can whip up genuine Chinese chicken curry, mirroring the flair of takeout favorites. This speedy culinary endeavor delivers a sumptuous stir-fry, rich in fragrant curry sauce, ideal alongside your steamed rice. Consider it a gastronomic delight crafted right on your kitchen burner.
A Journey Through Chinatown
Childhood memories often include aromatic trails from kitchens or eateries. For me, those memories often take me back to Manhattan’s Chinatown, a place my family visited almost monthly. These visits ranged from weekend dim sum delights to family gatherings or simply our urban escapades. The journey through Holland Tunnel was short but transported us to a world replete with Chinese eateries and vibrant fruit vendors.
Concluding our day in the city was always special. We’d swing by a renowned takeout spot, like NY Noodletown, to grab dinner. Among the many dishes we’d pick, the Chinese curry, especially with chicken, remained a personal favorite. Recreating it now, I realize how effortlessly this dish comes together, requiring minimal ingredients. The preparation time? Barely 15 minutes. Just a heads-up: don a dark-hued shirt or an apron and use metallic stir-fry tools. The potent curry and turmeric can be unforgiving with stains. But, trust me, it’s a flavorful gamble you won’t regret.
- 12 oz. boneless skinless chicken breast, thinly sliced
- Vegetable oil for cooking
- 1 teaspoon light soy sauce
- 2 teaspoons cornstarch (separated)
- 1 medium onion (segmented into petite wedges)
- 1 ½ cups chicken broth
- 4 teaspoons curry seasoning
- 1 teaspoon turmeric powder
- 1/2 teaspoon granulated sugar
- Salt to preference
Steps to Culinary Magic:
- Mix together sliced chicken, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch in a medium-sized bowl.
- Ignite your wok on high flame till it emits smoke. Pour a bit of oil, swiftly followed by the chicken, ensuring it’s spread evenly. When the chicken acquires a whitish hue, transfer it out and keep aside.
- Introduce a tad more oil, followed by the onions. A minute of stir-frying later, infuse the mixture with chicken broth, curry seasoning, turmeric, sugar, and season with salt.
- Blend the remaining cornstarch with a bit of water, ensuring no lumps. Add this mix to the wok, letting it simmer till the consistency thickens. Modify the thickness by either adding more cornstarch mix or broth as required.
- Reintroduce the cooked chicken to the wok, stir for half a minute, and it’s ready to be relished with steamed rice.
A Touch of Culture
Chinese cuisine has always celebrated the harmony of flavors and textures. This chicken curry is a testament to that culinary philosophy. What makes Chinese curry distinctive is its delicate balance between spices and its inherent savory aroma. While the dish takes a mere 15 minutes to cook, its legacy spans centuries, making it a timeless culinary treasure. So each time you savor this curry, remember, you’re tasting a piece of history, culture, and love, all blended into one. Enjoy the experience, and let it transport you to the bustling streets of Chinatown, filled with memories, aromas, and tastes.