Chinese chicken and shrimp curry

‍The science of eating well: exotic, healthy, quick and delicious recipes.

When we think of curry we tend to think of Indian, Sri Lankan, Kashmiri or Thai dishes. But there are all kinds of curriers out there--Jamaican, Japanese, Balinese, Malaysian, Nigerian, Nepalese, Trinidadian to name just a few—and we will get around to most of them. I love curry!

This week I’ve got a Chinese curry for you. It’s simple, quick—about 10-15 minutes to prepare—marvelous to the taste buds, lo-cal, and nutritious.

Chinese curries are very different to Indian curries, and, usually, somewhat lighter on the calories. They also more often use curry powder, which Indian curries usually don’t. They are rarely “hot”. This one is one of my favorites. I’ve made it with chicken and shrimp but tofu would work just fine. Enjoy.

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Ingredients

• 400 gms (14 oz) skinless, chicken breast cut into bite sized pieces
• 100 gms (3-4 oz) cooked shrimp
• 1 tbsp. light soy sauce
• 2 tsp corn flour
• 1 tbsp olive oil
• 1 medium onion chopped
• 2 tsp grated ginger
• ½ tbsp minced garlic
• 1 ½ tsp curry powder
• 1 tsp turmeric
• ½ tsp mixed spice powder
• 400ml (1 ½ cup) chicken stock
• 2 small potatoes
• 1 red bell pepper sliced
• 150g (1 cup) frozen peas (or other vegetable such as snap peas or sliced green beans

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‍Directions:

1. In a medium bowl mix the soy sauce with corn flour, then add chicken pieces and set aside until needed.
2. Heat 1 tablespoon of olive oil in a deep frying pan and add the chopped onions and ginger. Cook over medium heat for 5 minutes, then add minced garlic and cook for a few seconds.
3. Then add the curry powder, turmeric and the mixed spice powder, thoroughly mix until it has a spicy aroma. Add the chicken together with the marinade and cook it for a few minutes, so the chicken is sealed but not cooked all the way through. Add the chicken stock. Then add potatoes and bring everything to a boil, lower the heat and let it simmer uncovered for 15 minutes.
4. Then add sliced red pepper, peas and cooked shrimp. Cook for 5 minutes longer. Serve over steamed basmati, black or brown rice, sprinkled with some fresh chopped cilantro or parsley.
5. Sprinkle chopped cilantro, coriander or parsley for the look of it.

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Serves: 4

‍Energy: 1288 kJs (322 calories) per serve