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Chinese Takeaway Chicken and Bell Pepper Curry
Chinese Takeaway Chicken and Bell Pepper Curry is a modern British fusion recipe for a classic vegan Chinese-takeaway style curry of chicken strips, onions and bell pepper pieces in a mild gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Chinese Takeaway Chicken and Bell Pepper Curry.
prep time
10 minutes
cook time
40 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesVegetable RecipesFusion RecipesBritish Recipes
This is a classic chicken and bell pepper curry in the style of your local Chinese takeaway that's prepared with Gai Lei Fan (Chinese yellow curry powder).
Ingredients:
450g chicken breasts, cut into strips
6½ tbsp cornflour (cornstarch)
2 tbsp white miso paste (this is for the umami and replaces the commonly-used MSG)
4 tbsp rapeseed oil
1 1/2 large brown onions, peeled and cut into 2cm x 3cm pieces
4 garlic cloves, peeled and minced
1½ tbsp
Gai Lei Fan (Chinese yellow curry powder)
1 tsp ground turmeric
¾ tsp ground ginger
2 star anise
2 carrots (about 200g), peeled and cut into ½cm-thick strips
1 1/2 green bell peppers, cut into 2cm squares
1 tsp caster sugar
2 tbsp light soy sauce
Cooked jasmine rice, to serve
Method:
Place the chicken strips in a bowl and blend with 5 tbsp of the cornflour, stirring to coat. Set the mixture aside.
Spoon the remaining 1 1/2 tsp cornflour into a small bowl and blend until smooth with 2 tbsp water. Set aside.
For the stock, spoon the miso into a jug and pour over 750ml of boiled water. Mix to dissolve and set aside.
Place a large, wide, lidded frying pan over medium heat. When hot add the oil. Set a plate beside the hob to transfer the chicken to once cooked. When the oil is hot add the chicken strips (shake off any excess cornflour) to the pan in a single layer (cook in batches if you pan is small) and cook for 6 minutes, turning half way through cooking so the chicken pieces are coloured a pale golden brown on both sides. Use a slotted spoon to transfer the fried chicken to the plate you set beside the hob.
Add the onion to the oil remaining in the pan and fry for 6 minutes, using a spatula to separate the layers. Once the onion is lightly coloured add the garlic and cook for 2 minutes then stir in all the spices. Fry for 1 minute until aromatic.
At this point add the carrots and bell pepper to the pan and pour over the miso stock. Bring to a simmer, add the lid and continue simmering for 12 minutes, until everything is tender.
Now stir in the cornflour slurry, fried chicken, sugar and soy sauce. Bring back to a simmer and continue cooking, with the lid off, for 10 minutes more, until the sauce has thickened to a gravy and everything has heated through.
Take off the heat, remove the star anise and serve hot on a bed of rice.
