Chinese Style Chicken Curry (Thermal Cooker Recipe) - Souper Diaries (2024)

FAQs

Is chicken curry from Chinese healthy? ›

I give it nutritional "thumbs up" for these. However, like most restaurant foods, it also contains more fat (an average of 32 grams) than it would if you made it yourself at home. I give it nutritional "thumbs down" for the fat and salt.

Cooked meat, poultry, and fish curries can be stored in the refrigerator for 3-4 days. However, it is important to heat and cool the meat dishes properly before refrigerating them and make sure you store them in airtight containers.

Energy: 209 calories

Proportion of total calories contributed by protein, carbs and fat.

Whisk 85g (3oz) of curry sauce mix into 340ml of cold water in a sauce pan. Bring to the boil stirring constantly. Simmer for 2 minutes on very low heat. Serve hot.

The curry spices themselves can vary, although they have some usual suspects such as turmeric and cumin. Chinese curry is often a bit more watery in consistency than Indian curry. This is due to the fact that Indian curries often use tomatoes as natural thickeners while it's not the case with Chinese curries.

Eating curry kept for long hours after cooking may cause food poisoning due to bacterium called Welch bacillus. In addition to curry, food cooked using a large pan, such as stew and nikujaga (stewed meat and potatoes), may cause food poisoning in many cases.

For the best quality and taste, it's recommended to eat the leftovers in 1-2 days. The type of curry might effect how long it will last in the refrigerator. Chicken curry is good up to 4 days, fish curry 2 days, while coconut curry will last about 2 days due to the short shelf life of coconut milk.

Odors and Tastes

Smell: A pungent or off-putting odor is a clear indicator of spoiled curry. Although curries have strong smells due to the spices, a sour or rancid smell indicates the presence of bacteria and spoilage. Taste: A sour or unpleasant taste can signify that a curry is no longer safe to eat.

Chinese Takeaway Chinese Chicken Curry (0.5 pack) contains 13.6g total carbs, 9.6g net carbs, 15g fat, 17g protein, and 245 calories.

How many calories in a Chinese chicken curry with egg fried rice? ›

Other sizes: 1 serving - 225kcal, 100 g - 151kcal, more... Other sizes: 100 g - 114kcal, 1 serving - 274kcal, more...

You can make a curry less spicy by adding coconut milk, cream, yoghurt, or sour cream to your curry dish while cooking. These cooling ingredients aim to reduce the heat of your curry by spreading out the spice. Coconut milk is best used in coconut-based curries to complement the flavours.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

A good way to fix the texture and taste of thin curries is by introducing dairy ingredients like milk, yogurt or cream, this adds a rich texture and enhances the taste of curries.

Good quality ingredients are vital and if that's missing, curry can easily become a greasy, fattening food. The best way to make sure your curry keeps its healthy status is to make it yourself. That way you control the ingredients that are being put into your food.

Any Indian curries that are tomato-based, like tandoori, madras, jalfrezi, rogan and bhuna, are the lowest in calories. They average around 200-300 calories. If you want an even healthier option, consider a sauce-free dish like fish tikka (which is only 180 calories).

Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.