How to cook the Chicken Curry with Potatoes in Wok Recipe: – The wok is an Asian vessel, and more specifically, Chinese. The word wok simply means cooking utensil. In China, peasants have used it for more than 2000 years, which at that time only had one. Cooking with wok has 3 important advantages, it is:
- Fast: food is cooked evenly thanks to the rounded shape of the wok.
- Economical: if food cooks faster, you save energy!
- Dietary: the wok needs little fat, foods cooked in this way contain therefore fewer calories. In addition, foods that are made on high heat and cooked quickly retain their nutritional qualities, color, and flavor better.
A wok is equally easy to maintain, simply rinse it with warm water. It is the advantage of not using fat or using too little. It is obviously indispensable in Asian cuisine, but it can also be used to make all kinds of recipes.
Cooking the chicken curry in the wok can make the dish tastier. Commonly people in Asia use the Wok for cooking this dish. Therefore, the taste of the chicken curry is more delicious in the Asian continent.
#1 Ingredients required for cooking the Chicken Curry with Potatoes in Wok Recipe
The ingredients that we will be using in this recipe are the ones that are used more commonly in the Asian dishes. The Asian household uses these items on their day to day basis. However, the western nations have also increased their usage of these items for their cooking more. Take a look at the ingredients that we need.
- 1 chicken
- 5 potatoes
- 100 g of gourmet peas
- 2 onions
- 2 cloves garlic
- 50 g of ginger
- 40 g of butter or ghee
- 1 large red pepper
- 1 celery stalk
- 50 cl of coconut milk
- 1 C. curry
- A sprig of chives
Serving for: 6 people
Total estimated time: 1hr.
#2 The Utensils and devices that are needed for the Chicken Curry with Potatoes in Wok Recipe
The utensils and the devices that we will use for this recipe are nothing new except for the wok. That too will be new for the western people but not for the Asian nations. For those who have not cooked regularly in the wok, you should use the wok regularly.
Notoriety this recipe but also for other recipes. Cooking in the wok resemble cooking in the pan. The only difference is that the wok is bigger than the pan. The food will be much tastier and healthier in the wok. Now, look at the utensils that we will.be needed for the recipe.
- Wok with lid
- Knife and chopping board
- Spoons and ladles
- Dishes and bowls
- Measuring cup
#3 Preparation prior to cooking the Chicken Curry with Potatoes in Wok Recipe
Noodles, rice, vegetables, meat, fish, seafood … Any ingredient is good to make the wok, that utensil so many times forgotten but so full of opportunities. So dare to put aside the frying pans and bet on cooking over high heat. Only then can you enjoy that smoky caramelized flavor so characteristic of Southeast Asian cuisine. Very few preparations are needed for cooking this recipe in the wok.
- Before cooking in the wok it is essential to have all the ingredients already clean and cut in the desired way. It is also that diners are sitting at the table since this cooking technique is fast and the food must be served at the moment so that it keeps all its properties and characteristics.
- To cook in this bowl, you must have strong fire and the hot wok. You have to add some oil and then the food a little harder to cook (carrots, pods, etc.). If you want to speed up the process, these ingredients are cooked beforehand in a saucepan with water and salt and then cooled with cold water.
- Plan your utensils, serving dishes, paper towel.This advice looks totally innocuous and seems so obvious. But imagine for a moment with your crunchy vegetables in your wok well burning.And do not know where to reserve them while waiting for the more. So plan to also provide directly accessible service dishes, skimmer, paper towel, bamboo brush …Gather all the utensils and the ingredients that you require for this recipe.
- Place them in an orderly manner so that you can grab them easily anytime you need.
- Clean the wok and other utensils properly and let them dry.
- Clean the potatoes, onions, celery and the ingredients properly.
- Put on the apron and place the dishcloth nearby.
#4 How to cook the Chicken Curry with Potatoes in Wok Recipe
Hera recipe of chicken curry with potatoes is explained step by step with which to surprise you and your guests. Once you start cooking and taste this dish, youwillopenaworldofpossibilitiesthatmostlikelyendupbecomingpassionateaboutthisformofcooking.
- Cut the chicken into pieces. Chop garlic, onion, and curry.
- Peel and grate the ginger, cut into small pieces and add to the mixture.
- Chop and seed the pepper. Slice the celery.
- Peel the potatoes and cut them into pieces. Spice up the greedy peas.
- Slice the remaining onion and brown in pan butter.
- Pour in the chopped ingredients and fry for two minutes.
- Add the chicken pieces and turn them over to coat them with spices.
- Make them come back for 5 minutes.
- Add the potatoes and chili. Sprinkle with coconut milk and boil. Salt and simmer covered over low heat for 45 minutes.
- Add the peas and celery. Stir and cook another 5 minutes. Add the chopped chives.
- Serve this curry hot.
#5 How to serve and eat the Chicken Curry with Potatoes in Wok Recipe
The dish is so delicious and aromatic that you won’t be able to wait long to try it. It is best to serve the dish warm so it tastes much better. Since the potatoes are also included in the dish, it can accompany any side dish you like.
You can serve the dish for lunch, dinner and even for an evening hunger just before dinner. Let’s give you some ideas for the side dish that you want to serve this dish with.
- Roti, chapati, Nan
- Plain rice, Pulao or buttered rice
- Pasta and salad, green beans and chowmein
- Bread, french fries, carrot fries,
- A favorite beverage like wine, Coke or anything you like
#6 Some simple tips to follow for the perfect cooking of the Chicken Curry with Potatoes in Wok Recipe
To prepare a good stir fry not only have to have a wok but also follow a series of tips that will make the job easier:
- The ingredients used must be of quality and will be classified by their cooking time. Thus, instead of introducing them into the wok all together, they are added according to what they take to be done. Since a carrot takes a little longer to cook than a piece of chicken, the carrot will be sauteed first and then the chicken will be added, which will take less time. In this way, all foods will have the same cooking point.
- The type of cut that is made is also very important. Whether in strips, in dice, in julienne, in sticks or in slices, it is convenient that all ingredients have the same cut. This will help to standardize cooking times – they will be more similar – and achieve similar aspects and textures (especially in the case of vegetables).
- Indicating a generic cooking time for the wok is complicated since it will depend on the kind of food cutting, what will be cooked. The type of wok used, even the amount of ingredients that will be introduced into it. But, with a little experience, a homogenous (and exceptional) result will be achieved. Vegetables lightly browned and browned on the outside and meat elements, fish or shellfish browned on the outside and juicy and cooked inside.
- The good thing about wok cooking is that it’s a kitchen that gives free rein to our imagination! Indeed, in a wok, we can put both vegetables as meat, fish or seafood. It makes recipes to make, and to invent! But for cooking to be homogeneous, always make sure you always put the ingredients that are going to be the longest to cook. And regularly check the cooking of all the ingredients. Yes, when you cook all the food together in the same utensil, you have to pay a little more attention!
- One of the great advantages of the wok is that thanks to its non-stick coating, it is a tool that can cook meat, fish, and vegetables without too much fat. But cooking meat dice and fish fillets without fat, it can be complicated. Because they may tie in the bottom of the wok, or dry out considerably when cooked. Fortunately, there is a simple trick for meat and fish to keep all their mellowness wok. Even if they are not cooked in oil: flour them first. By enclosing them in a freezer bag with a little flour and shaking vigorously.
- It is always advisable, even before adding oil, to preheat it empty on high heat. Thus, the heat will have time to be well distributed throughout the utensil, not only in the middle.
- It’s all about stirring food all the way through the cooking process so they’re all grabbed and cooked. To do this, you can either use chopsticks (or pliers) specially designed to mix the food wok. Or then opt for the muscular version, and stir food by shaking the wok regularly!
- When you have used a wok and you want to clean it before you put it away, you have to be careful. Indeed, unlike a stove or pan, a wok it does not wash with dish washing liquid and a scraper. No, just pour hot water into the wok, and scrub with a special bamboo brush that is often included with the utensil when you buy it. Otherwise, a classic sponge does the trick. Once the wok is cleared of charred deposits and food residues, it is properly dried and stored.
#7 Frequently Asked Questions
How long do you have to let the empty wok warm-up?
The reason why dishes are served so quickly in a wok restaurant is the high and constant heat of the wok.Pour some water into the wok. If it evaporates instantly … Your wok is operational!
What kind of oil should be used in the wok?
When your wok is very hot, add cold oil. You need a type of oil that has a high heating point. So high, in fact, that you shouldn’t see any smoke from the oil. Peanut oil, which smokes at 210º C, is an excellent option. Olive oil (160º C) and butter (180º C), which do not withstand the high heat required by a wok, should be avoided.
Why use the wok and not the pan?
It is better to use the wok rather than pan because you can cook both small and large quantities. You can reduce the amount of fat: it goes down to the bottom, where it is useful for skipping food. The heat is strong on the bottom, then gradually diffuses on the edges. Thus, the food is seized at high temperature on the bottom, then continue their cooking in height. The height of the wok holds the steam, which helps to cook food without drying out and all this makes wok cooking very fast.
How much time is needed to cook in the wok?
Cooking with the wok, it’s quite the opposite and it goes very quickly according to the recipes of course. Throw your ingredient in the hot oil but do not steam, stir constantly with a spatula or stirring food. All this usually only lasts a minute more because the goal is to grab food according to the recipes of course.
Now that all your questions are answered, why don’t you start cooking with a wok? Enjoy your cooking with a wok.
Submitted by Ankur Pradhan