咖喱炒鸡丁 Quick and easy Chinese Curry Stir-fry

I have been on a curry run lately. There are five recipes on this blog that I can think of off the top of my head that involve curry

Japanese Influenced Chinese Chicken Curry
Chinese Braised Beef Curry
Coconut Glutinous Rice Dumplings with Curry Filling
Baked Meat Pies with Curry Filling
Omelet Rice Wrap in Curry Sauce

This recipe is a quick and easy authentic Chinese style curry stir-fry and so delicious.You can use what ever meat you would like. In the pictures I have used chicken breast but chicken thigh would be wonderful as well. Fish is also a popular choice of meat.

Recipe adapted from recipe.ytower.com.tw

2 Lbs. chicken or fish cut into cubes or slices
1 onion, cut into bite size pieces
2 bell pepper or a combination of colored bell peppers to equal the amount of two
3 cloves garlic
ginger, amount equal to garlic

Curry flavorings:
1 Tbsp. curry powder
1 tsp. salt
1 Tbsp. sugar

1 tbsp. Chinese rice wine
1/2 cup water
1 tsp. cornstarch

For a restaurant style curry stir-fry velvet the meat of choice before proceeding with the recipe. At chelseyschinacookingchallenge.blogspot.ca/2010/01/miracle-chinese-cooking-technique.html  I show you how to velvet meat for Chinese stir-frys. It is highly recommended and only takes and extra 30 minutes marinating time. The marinade should cling to the meat. Sometimes the chicken will release liquid making the marinade too runny. If this is the case then just mix in more cornstarch.

While the chicken is marinating, prep all the vegetables. Cutting the vegetables on varying angles make the dish look pretty and gives them a better mouth feel. This is a common technique used in Chinese cooking that I have adapted in western dishes, I just love the effect. I highly recommend it!

Mix together curry flavorings: 1 Tbsp. curry powder, 1 Tbsp. sugar and 1 tsp. salt.

And lastly mix together 1/2 cup water with 1 tsp. cornstarch. Now you are ready to cook!

Preheat 2-3 cups of oil for 5 minutes, add meat that has been marinated aka velveted. Cook stirring constantly, until meat is cooked through but still very moist and succulent. To check when it is cooked through cut open the thickest piece. The meat should be white and not browned.

Drain out most of the oil leaving only about 1-1/2 Tbsp. oil in the wok. Add in 1 Tbsp. curry Powder, 1 Tbsp. sugar and 1/2 tsp. salt. stir-fry until meat is evenly coated.

Add in garlic, ginger and onions and stir- fry a few seconds.

Then add in 1 Tbsp. Chinese rice wine and bell pepper.

Mix together 1/2 cup of water and 1 tsp. cornstarch. Pour into the wok and cook until sauce has thickened, tossing the meat and vegetables in the sauce continually. Immediately remove from the heat.

Nobody you serve this to will be able to guess it is one of your quick go to recipes...just me being presumptuous I guess but I just have that much confidence you will love this dish. It is insanely delicious. Serve with some freshly cooked sticky rice and you have a meal. Enjoy!

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