Curried chicken with peppers from Complete Chinese Cookbook (page 149) by Ken Hom

  • egg whites
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine, green peppers for red peppers, and vegetable oil or water for peanut oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried pork with green onions; Beijing (Peking) braised lamb; Mongolian hot pot; Braised spicy eggplants; Perfect steamed rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, green peppers for red peppers, and vegetable oil or water for peanut oil.

  • etcjm on December 19, 2021

    Liberty taken (but didn't know it until half way through...). Used hot curry powder instead of madras paste (I just didn't read 'paste'). It was enjoyed, the chicken very tender indeed, I used the oil method. However it did taste a little harsh to me, probably because of the powder. A bit different - might do again. Nice to have a bit of sauce. Served with garlic chicken (dry), hoisin brocolli, spicy braised aubergine. A feast - with a bit left over for lunch!

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