Chinese Takeaway Chicken Curry with Egg Fried Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: individual spices

Homemade blends can be customized for flavor and cost.

Peel and finely chop the onion.

Dice the carrot into batons and then into smaller pieces.

Peel and finely chop garlic and ginger.

Cut button mushrooms in half or quarters.

Mash half a banana into a paste.

Cut chicken breast on a diagonal angle and marinate with light soy sauce, sesame oil, sugar, and cornstarch.

Heat oil in a wok and scramble the egg.

Add day old jasmine rice to the scrambled egg and mix using a push and fold technique.

Add spring onion and peas to the rice, season with soy sauce and chicken powder, and finish with sesame oil.

In the same wok, fry the onion, carrot, and mushrooms until softened.

Sear the marinated chicken in the wok until well sealed and browned.

Prepare the curry sauce by adding more oil, chopped onion, carrot, garlic, ginger, curry powder, and plain flour to the wok.

Gradually add chicken stock to the paste and bring to a boil to thicken.

Blend the sauce until smooth (optional).

Add mashed banana, soy sauce, and rice syrup to the sauce and let it simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens