Satay chinese recipe

How to Prepare / Make / Cook - ?Satay chinese recipe

For this dish, I use Indian curry powder. My mother preferred curry paste, which is available in specially stores or Asian markets. She would then omit the chili powder.

The traditional Chinese recipe calls for small pieces of chicken with the bones left in, but I have changed it to boneless chicken to make it easier to eat. Serve the dish with steamed white rice or brown Basmati rice, steamed vegetables, and spicy mango chutney (page 330) on the side.2

2 tablespoons curry powder
1 tablespoon chili powder
2 cups chicken broth or water
2 tablespoons all-purpose flour
3 tablespoons canola, corn, or peanut oil
1 large onion, sliced (about 2 cups)
1 to 1 ¼ pounds skinless boneless chicken breast, cut into 1 ½ inch chunks
1 teaspoon salt
1/3 to 1 cup chopped cilantro leaves (optional)
1 to 2 cups Spicy Mango Chutney (page 330) (optional)

1. Stir the curry and chili powders together with ½ cup water or broth in a small bowl until thoroughly mixed. Set aside. Combine the flour and ½ cup water or broth in another small bowl. Stir until smooth, with no lumps. Set aside.

2. Heat the oil in a stir-fry pan or heavy pot over medium-high to high heat. When the oil is hot, add the onion and stir until translucent and just beginning to brown around the edges. This will take about 5 minutes.

3. Add the curry mixture and stir a few times. Add the chicken and stir for 2 to 3 minutes, or until all the chicken is coated with the curry. Pour in the remaining 1 cup water or broth and bring to a boil. Cover the pan and simmer over low heat for 10 to 15 minutes, or until the chicken is fully cooked.

4. Stir in the salt. Remove the chicken and onions with a slotted spoon to a serving dish. Quickly bring the curry sauce to a boil over medium-high heat and pour in the flour slurry, stirring constantly until the sauce thickens, about 3 minutes. Pour the gravy over the chicken. (The curry may be made ahead and reheated. Warm over low heat, stirring constantly.) Serve hot with small dishes of chopped cilantro and chutney for individual garnish, if desired.