00:06hello there folks and a very warm welcome as usual back to what's for tea and our wee recipe for
00:13this
00:13week and i do hope that i find you very well indeed and you're all having a good day so
00:19far
00:19so today i made this delicious chicken curry it's a sort of chinese takeaway inspired curry
00:25and my favorite type of curry is absolutely packed with protein there's over 43 grams of protein per
00:33serving and it's low fat you know it's only it's about 330 calories per serving so it's low fat
00:39full of protein and absolutely delicious i will put all of this information down below
00:45in the show more box just in case you want to write anything down so let me show you how
00:50i done this
00:50and it's ever so easy so i'm going to be using my slow cooker but you can do this on
00:56the stovetop
00:56but just cook it until the chicken is fully cooked through but i think the slow cooker gives you a
01:02better end result but it's up to you so the first thing i'm going to add is my coconut milk
01:07use
01:07reduced fat coconut milk if you can i'm also going to add a couple of tablespoons of tomato puree or
01:14tomato paste and then for spices i'm going to use a teaspoon of ground coriander so just pop that
01:21straight in and then we're also going to add a teaspoon of chinese five spice and this is going
01:27to give you that lovely sort of chinese takeaway flavor this is very important so don't skip the five
01:34spice and i'm going to take one teaspoon of turmeric powder from this massive bag that i've got so again
01:40just add that in and you'll want two to three tablespoons of your favorite chinese style
01:46curry powder and i am using the mayflower this is my favorite and this is the one that i always
01:52use
01:52in my chinese style curries but again use whatever you prefer and i'm also going to add some ground
01:59ginger as well you can use fresh ginger if you prefer or if you have it i'm also going to
02:04add a teaspoon
02:05of cayenne pepper just because i like a nice hot spicy curry but if you like a mild curry just
02:11leave
02:11the cayenne pepper out i'm also going to add a wee bit of salt and pepper as well but use
02:16white pepper
02:17instead of black pepper so just a wee bit of the white pepper going in as well and you just
02:23want to
02:23make sure everything is stirred together really well i find if you use a whisk it makes it a lot
02:29quicker
02:30and a lot easier just until everything is nicely combined and uniform just like this and now i'm
02:36going to add in my fresh garlic i have used four cloves i've just chopped mine up but you can
02:41mince
02:42that if you prefer and then a large onion as well just cut into big chunks and then again just
02:48give
02:49that a good stir together until everything is well combined and nicely coated just like this don't cut
02:56your onions up too small because you don't want them just disintegrating into your sauce the same
03:01with your chicken i have used four large chicken breasts which i've cut into quite large chunks because
03:07remember this is going to be cooking for hours so you don't want your chicken to all sort of mush
03:12up
03:12and shred you want to try and keep it in these nice chunks so again just stir everything in you
03:18want to
03:18cook this on high you know if you're pushed for time for about four hours or you can do this
03:23on low
03:24for about seven hours i cooked mine on high for around four hours so after four hours i came back
03:31and this is what it was looking like and the last thing i'm going to do is add in some
03:35frozen peas this
03:36is completely optional but i do like peas in my curry and you just want to leave the peas in
03:43here just let
03:43it cook until your peas are warmed through probably for another 15 20 minutes and that will do and then
03:51after
03:52my 20 minutes i came back and it was looking something like this and it was absolutely perfect
03:58just the right texture and consistency for us and this was just lovely the smell of this was absolutely
04:06delightful now this isn't exactly the same you know as my usual takeaway chinese curry because i
04:13wouldn't typically use coconut milk but it's just because it's getting done in the slow cooker so it does
04:18have more of a sort of coconut flavor than my normal curries but it was absolutely delicious you know
04:24everything just worked so well together so i would typically serve this with rice or chips something
04:30like that but you can serve it in takeaway containers for a bit of a fake away night but this
04:36is what we
04:36had for our tea and i've just served this on top of some brown rice i do like brown rice
04:42now i always
04:43used to use white rice but the texture of brown rice is just so nice or even a few cheeky
04:48chips
04:49at the side or french fries whatever you like to call them and if you've never tried curry sauce and
04:55chips or french fries you really do need to give it a go it's a match made in heaven so
05:00thank you so
05:00much for watching and a huge thank you as usual to the supporters of the channel over on my patreon
05:06page
05:07and to the channel members here on youtube for you all for watching leave in your lovely comments
05:12those that share the videos anyone who has bought me a coffee or left a super thanks donation on the
05:18channel it's all very much appreciated and i will catch up with you soon back here on what's for tea
05:24take care and bye for now bye now
05:27you
Comments