Yummy Chinese Style Chicken Curry Recipe
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- čas přidán 20. 05. 2024
- Discover the unique fusion of flavors in our latest Bangladeshi Chinese restaurant-style Chicken Curry recipe! This video showcases a tantalizing twist on traditional Chinese curry, expertly crafted by our chef to include the rich, aromatic spices typical of Bangladeshi cuisine. Watch as we guide you through each step, from marinating and frying tender chicken cubes to creating a velvety, spice-infused gravy that perfectly blends East Asian zest with South Asian depth. Perfect for a family dinner or special occasion, this recipe promises a culinary journey that will delight your taste buds. Don't forget to like, share, and subscribe for more mouthwatering recipes from around the world, brought to you by Banglar Rannaghor!
Ingredients:
For the chicken:
460g boneless chicken, cubed (breast or thighs)
½ tsp salt
1 egg white
1 tbsp all-purpose flour (maida)
1 tbsp cornflour
Oil, for deep frying
For the gravy:
3 tbsp cooking oil
2 small bay leaves
4 cardamom pods, cracked
3 cloves
1 large onion, thinly sliced (about 1 cup)
A small piece of cinnamon stick
¼ cup water
1½ tsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
½ tsp salt
1 tbsp peanut butter
1 tsp chicken stock powder
1 tbsp chili sauce or ketchup
1 small tomato, cubed
3 green chilies, slit
¾ cup water (adjust as needed)
1 tbsp milk powder
½ tsp roasted cumin powder
Instructions:
Prepare the Chicken:
In a bowl, mix chicken cubes with ½ tsp salt. Add the egg white, all-purpose flour, and cornflour, mixing until well coated.
Deep fry the chicken pieces in hot oil for 4-5 minutes until golden and crisp. Remove and drain on paper towels.
Make the Gravy:
Heat 3 tbsp cooking oil in a pan. Add bay leaves, cracked cardamom pods, and cloves, sautéing briefly.
Add the sliced onion and cinnamon stick. Sauté until the onion turns golden brown.
Pour in ¼ cup of water, then add ginger and garlic pastes. Sauté until fragrant, about 30 seconds.
Stir in Kashmiri red chili powder, turmeric powder, and ½ tsp salt. Cook until the oil begins to separate, about 4-5 minutes on medium heat.
Add peanut butter and mix well. As the oil surfaces, stir in the chicken stock powder. If the gravy thickens but lacks gloss, add a splash of water and keep sautéing. ("Trust the process, and your curry will shine like a culinary star!")
Mix in chili sauce or ketchup, then add the fried chicken pieces. Combine well with the gravy.
Add the cubed tomato and slit green chilies. Pour in ¾ cup water as needed and cook for 2-3 minutes.
Finally, stir in milk powder and finish with roasted cumin powder.
Serve: Serve your delicious Chinese Style Chicken Curry with steamed white rice or naan for a meal that's both comforting and exotic.
Enjoy this super yummy and scrumptious dish that's sure to be a hit!
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আমি কালকেই এই রেসিপিটা বানাবো । ধন্যবাদ
yummy
🎉❤❤👍🍲
Tempting 😋😋
Mashallah delicious yummy tasty 😋👌 3:09 ⌚❤️❤️❤️🤗👍
Mashallah, thank you so much for your kind words and for pointing out your favorite moment! We're so glad you enjoyed the recipe. Stay tuned for more yummy dishes from Banglar Rannaghor! 😊
I love your preparation style. This one looks so yummy
Thank you so much for your kind words! We're thrilled to hear you enjoyed the recipe. Your support means the world to us at Banglar Rannaghor!
Nice... TY for sharing your recipes 😁 you really opened up my culinary world with your well done videos...❤ I just need a bigger recipe box now with all of the ones I've added!!! Delicious 🤤 ty 🙏🌟💖🌹
Thank you so much for your wonderful comment! We're thrilled to hear that our recipes have expanded your culinary world. Your enthusiasm is exactly what inspires us to keep creating and sharing more delicious dishes at Banglar Rannaghor! Happy cooking, and may you need an even bigger recipe box soon! 😊
Nice ,but this is still india's style. I grew up with chinese family and friends ,chinese curry for 1 chicken they use 2 whole coconut for milk to make curry .some add tomato sauce they like it to be sweet
It might (to those receptive) be viewed as an Indian inspired Chinese curry. It is not 'cultural appropriation'. Cheer up😢
Excellent recipe 👌 always your presentation super 👌🎉🎉🎉👌🌹❤️
Thank you so much for the lovely feedback! We're delighted you enjoy our presentations. Your encouragement keeps us motivated to bring you the best recipes at Banglar Rannaghor! 😊
So delicious ❤
Thank you! We're so glad you enjoyed it. Stay tuned for more delicious recipes from Banglar Rannaghor! 😊
❤️❤️😍😍😍😍
Unique ❤
Thank you! We're glad you find it unique. We always aim to bring something special to the table at Banglar Rannaghor! 😊
Good attempt
Thank you! We're glad you think so. We always strive to improve and bring more delicious recipes to the table at Banglar Rannaghor!
Chinese style?! It’s a great recipe but I do hope Chinese people don’t get to watch it .
Thank you for your comment! This dish is indeed a popular choice in Bangladeshi Chinese restaurants. It's a wonderful example of how our local chefs add their unique twists to classic recipes, much like the Hakka cuisine adaptations we see in North America. We love how these creative versions bring together the best of both worlds!
Why you said this is Chinese curry? This isn't Chinese, this is Indian food
Thanks for your comment! The reason we refer to it as "Chinese curry" is because this particular recipe is adapted from the style often found in Chinese restaurants in Dhaka. These restaurants have created a unique blend of flavors that mixes traditional Chinese cooking techniques with local ingredients and spices, giving it a distinct identity that's become popular locally. It’s a wonderful example of culinary fusion where Indian influences meet Chinese methods. Hope this explanation helps clarify the naming!