Posted in Chicken, Indian, Thai & Chinese Cuisine, Quick and Easy, Sauces, spicy

Chinese Chicken Curry with noodles (quick and easy)

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Living in Turkey is great because of all the great produce available as well as the abundance of spices in the market. But sometimes we miss our favourites from back home, and one of mine is good old Chinese Takeaway Curry. So here is a quick and easy recipe For Chinese chicken curry with noodles that anyone can follow.

(All ingredients were found here in Turkey.)

You could also serve with fried rice (recipe on this site) instead of the noodles as an alternative. I find this recipe works best with pre-roasted chicken, so perfect for that left over chicken after a Sunday roast.  Also you can just use the curry sauce recipe for dipping your chips in while watching your favourite TV show.

Serves 4

Ingredients

2 onions (roughly cut in slices)

1 green pepper (thinly sliced with seeds removed)

1 red pepper (thinly sliced with seeds removed)

A handful of mushrooms (sliced)

Some chopped papaya or pineapple

Cooked chicken pieces from a roasted chicken

Olive Oil (for frying)

Chinese curry sauce (recipe below)

Egg fried noodles (4 squares)

Bean sprouts (optional)

 

Method

 Fry the onions in a little olive oil (about 1-2 tablespoons) for a few minutes then add the peppers and mushrooms. Fry for about another 5 minutes or until they start to turn golden, then add the curry sauce (see below for sauce recipe).

Allow to simmer for a few minutes, then add the cooked chicken pieces and papaya (or pineapple). The fruit is optional but adds sweetness. Simmer over a low heat for about another 5 – 10 minutes.

Place the noodles and beansprouts (if using) in some boiling water and cook over a medium heat for about 5 minutes or until soft.

Strain the noodles and lay in the bottom of a bowl.  Spoon the chicken over the top and drizzle with extra sauce.

***For the Chinese Curry Sauce

Ingredients

3 chicken stock cubes

1½ pints boiling water

3 tablespoons cornflour (mixed with sufficient cold water to make a paste)

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon Chinese five spice powder

½ teaspoon ground ginger (or fresh grated ginger)

¼ teaspoon mild chilli powder (can use hot chilli powder if you prefer a kick)

2 teaspoons mild curry powder

Salt and pepper to taste

 

Method

In a large jug, mix stock cubes with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.

Stir in the oyster sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well and season with salt and pepper to taste.

It is now ready to be used as a base sauce for curry.  Or you can use alone for dipping chips in.

 

 

 

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Posted in Chicken, Fish, Indian, Thai & Chinese Cuisine, Quick and Easy, Rice, spicy

Tina’s Special Fried Rice

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I love cooking fried rice dishes as they are quick and easy and great for using up all those left overs from the previous day, but it can also be cooked fresh on the day.  Cold cooked rice is the best (to avoid it becoming a sticky mess), so you can either use leftover rice that has been kept in the fridge, or cook your rice on the day, earlier than your planned meal (see Early prep stage).

The joy of this recipe is that you can adapt it to your personal preferences very easily by adding or omitting several ingredients as you wish.  For example; you don’t eat meat, don’t add chicken.  You hate mushrooms, add grated carrots instead, or even try beef or lamb instead of chicken.  The possibilities are numerous. Let me know how you get on.

Ingredients

Early Prep stage

1-2 Chicken breasts

1-2 cups of jasmine rice (uncooked measurement)**

½ cup of black rice (uncooked measurement)

Olive oil

Chicken stock cube

a pinch of salt

*Double amount cups of water to jasmine rice used

Remaining ingredients

1-2 tbsps olive oil (or sesame oil if you can find)

1 onion (finely chopped)

2 spring onions (finely chopped)

2-3 red and green peppers (finely chopped)

A handful of mushrooms (finely chopped)

1 clove of garlic (crushed)

A handful of peas (cooked – I used tinned ones)

400g of prawns (make sure completely defrosted if using frozen)

2 eggs (beaten)

1-2 tsps of Chinese Five Spice

1 tbsp oyster sauce

Hot chilli sauce (optional)

Method

Early Prep stage

Cooking white rice

Put 1 tbsp of olive oil in a saucepan and one chicken stock cube. Heat over a medium heat for 30 seconds before adding the jasmine rice. Stir the rice around in the oil for a couple of minutes, adding a pinch of salt.  Add the required amount of water* and gently stir.  Place the lid on the pan, turn the heat down to the lowest point and allow to cook until all the water has been absorbed or the rice is cooked. (approx 25-30 minutes)

Cooking black rice

Boil approximately a litre of water in the kettle.  Place the black rice in a saucepan, add the water and boil over a low heat until cooked.  **Black rice usually takes a bit longer to cook than white rice.  Strain any excess water and allow to cool.

Cooking the chicken

Place the chicken breast(s) in enough cold water to cover them and cook on the hob over a low heat until cooked through.  Remove from the water, allow to cool then cut into small cubes.

                            ***Keep chicken and rice in the fridge once cooled until needed***

 

Cooking your fried rice dish

You need to put a large, clean bowl next to your cooker.

Place about 1 tablespoon of olive oil in a wok over a medium heat. Toss in the onions, spring onions and peppers and cook for 3-4 minutes. Now add the mushrooms and garlic and cook for a few minutes more.  Remove from the wok and place in the clean bowl.

Without cleaning the wok, add a little more oil and fry the prawns until cooked. Add the prawns to the bowl along with the onion mixture.

Now once again add a little more oil and fry the egg mixture.  Add to the bowl.

Put the oyster sauce and the Chinese five spice in the wok along with the jasmine rice.  Stir continuously over a medium/high heat.

Add the black rice, cooked chicken and peas. Now add all the other ingredients from the bowl and mix well for a few minutes more.

You can add hot chilli sauce, salt and pepper as you prefer.

Serve immediately in large bowls.

Additional information

*1 cup of rice and 2 cups of water

**Alternatively use left over cooked rice from the day before

 

Posted in Cheese, Chicken, Mexican, Quick and Easy, Uncategorized

Cream Cheese Chicken Taquitos

 

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Makes 4 servings

Ingredients

2 cups of shredded chicken (cooked)

1/4 cup your favorite hot sauce

1/4 cup softened cream cheese

4 whole wheat tortillas (or whatever kind you like)
1 cup grated cheese of your choice (I used plain old cheddar)
Non stick cooking spray (or any oil you prefer)

Method

1.  Preheat the oven to 425 degree F.   In a bowl, combine the chicken, hot sauce and cream cheese.  Stir until combined really well.
2.  Spoon a fourth of the chicken mixture down the middle of each tortilla.  Then sprinkle 1/4 cup of cheese on top of the chicken mixture.
3.  Roll up the tortillas tightly.  Spray the taquito with non stick cooking spray briefly and place on a baking sheet (I like to line my pan with parchment so there is no clean up).  Bake in the oven for about 10 minutes.
4.  Serve and enjoy!