Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

Ginger Chicken with Chinese Curry Sauce

Ginger Chicken with Chinese Curry Sauce

Serves: 6

This punchy curry shows how to combine a Bouillon Paste and a Curry Sauce Mix to create a truly flavoursome curry with a twist. Adjust the heat of the dish according to your customers' preferences – the amount of green chillies here give it a decent kick without overpowering the other flavours.

Ingredients

(A)

  • 500g diced chicken breast
  • 25g fresh ginger, chopped
  • 4 garlic cloves, crushed
  • 25g green chillies, chopped
  • 15g Recipere Chicken Boullion Paste

(B)

  • 25g sunflower oil
  • 200g Recipere Curry Sauce Mix
  • 2 onions, diced
  • 200g mushrooms Sliced

Method

  1. Mix all the (A) ingredients together and leave to marinade overnight.
  2. Sauté the chicken pieces and the diced onion in a large pan with the sunflower oil, until the chicken is cooked through.
  3. Add 1 litre of water over the chicken to cover.
  4. Add a small amount of cold water to the Recipere Curry Sauce Mix to form a paste then stir into the pan.
  5. Add the sliced mushrooms, cook for 2 minutes.
  6. Simmer for 2-3 minutes, then serve.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture