Chicken katsu curry

Australian Gourmet Traveller fast recipe for chicken katsu curry.

Chicken katsu curry

Ingredients

  • 8 skinless chicken thigh fillets
  • For dusting: seasoned plain flour
  • 2 eggs, lightly beaten
  • For coating: panko crumbs
  • For shallow-frying: peanut or grapeseed oil
  • To serve: steamed rice
  • To serve: thinly sliced spring onion
  • 2 tbsp peanut or grapeseed oil
  • 1 onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • 600 ml chicken stock
  • 60 ml (¼ cup) soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 1 tsp garam masala
  • 1 For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and garam masala and keep warm.
  • 2 Meanwhile, preheat oven to 220C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu sauce and spring onion.

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Cape Malay Chicken Curry Recipe for a Richly Spiced Curry from Cape Town, South Africa

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This Cape Malay chicken curry recipe makes a richly spiced curry from Cape Town, South Africa. Eaten with aromatic Cape Malay yellow rice, buttery roti, and simple tomato, onion and cucumber sambals, it’s an incredibly delicious curry that you’ll be sorry to finish. Our advice: make double the amount, as it tastes even better as leftovers the next day.

This wonderful Cape Malay chicken curry recipe makes a richly spiced tomato-based curry from South Africa, inspired by the aromatic chicken curry we learnt to make in a Cape Malay cooking class in colourful Bo-Kaap, the heart of Cape Malay culture in Cape Town .

Gently spiced, the Cape Malay chicken curry is a cousin of the classic Cape Town lamb stew called tomato bredie. They’re dishes that locals here in Southeast Asia would describe as ‘same same but different’, sharing a lot of similar spices.

Before I tell you more about this Cape Malay chicken curry recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve used and enjoyed our recipes , please consider supporting Grantourismo so we can keep creating mouthwatering food stories and recipes for our readers.

You could click through to this post for suggestions as to how to support Grantourismo , such as booking accommodation , renting a car , buying travel insurance , or booking a tour on  Get Your Guide via our links. Or you could support our epic first-of-its-kind Cambodian culinary history and cookbook on Patreon or you could buy us a coffee, although we’ll use our coffee money to buy cooking ingredients for recipes instead.

You could also browse our Society 6 online shop , where we’ve got everything from gifts for street food lovers to food-themed reusable cloth face masks designed with Terence’s images;  or buy something on Amazon, such as one of these James Beard award-winning cookbooks , classic cookbooks for serious cooks , cookbooks by Australian chefs , cookbooks for foodie travellers , and gifts for Asian food lovers and picnic lovers . Now let me tell you about this Cape Malay chicken curry recipe.

This Cape Malay chicken curry recipe makes a gently spiced curry that is typically eaten with an aromatic Cape Malay yellow rice, buttery roti, and simple tomato and onion and cucumber sambals. We’ll be sharing a recipe for the Cape Malay yellow rice in a few days.

When we learnt to make this Cape Malay chicken curry, among other Cape Malay dishes, on what easily goes down as one of the world’s best cooking classes for us, we were in Cape Town for two weeks, staying in a beautiful holiday house with a wonderful kitchen by breathtaking Camps Bay.

We were on the 12-month grand tour that launched Grantourismo and a key part of that trip was learning, and for Terence that meant learning to cook local food. We consulted locals we encountered in each place and selected a quintessential dish of the place to learn to cook and then shared the recipe here. The aim was to encourage our readers to do the same when you travelled.

Terence ended up cooking a tomato bredie, a classic Cape Town stew , and that recipe has long been one of the most popular on Grantourismo. Had there have been time to cook and publish a second recipe, it would have been the bredie’s close cousin, this Cape Malay chicken curry recipe.

Cape Malay Chicken Curry Recipe for a Spicy Curry from Cape Town. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Before you jump to our Cape Malay chicken curry recipe, I want to tell you about a new recipe series – or rather, another re-booted recipes series. For the last decade, since we shifted our base as a food and travel writer-photographer team to Southeast Asia – first to Thailand, then Vietnam, then Cambodia – we’ve mostly focused on Southeast Asian food on Grantourismo, with the occasional detour depending on where our culinary travels took us.

After the borders closed and the world shut down in March 2020, we threw ourselves into our Cambodian cookbook and Cambodian culinary history research and at one point for a few months there we were testing and publishing Cambodian recipes daily and if we weren’t sharing Cambodian dishes, we were posting recipes from Vietnam and Thailand related to our research.

People born in multicultural countries like Australia cannot survive a pandemic on one regional cuisine alone, we realised after the first year! Raised partly in the household of my Russian grandparents, I embarked on a side project to cook my way through my Russian family recipes and dig deeper into the cuisine.

We relaunched Terence’s Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we kicked off in 2010 with this website and the yearlong global grand tour that launched our Grantourismo project and our quest to promote slow, local and experiential travel.

Learning to cook local food and learn about local cuisines in each of the places we settled into for two weeks at a time was a key part of that 12-month trip, and in a series called The Dish we shared the quintessential dishes of the places we travelled.

We thought it might be fun to revisit that series and cook the local specialties that we considered alongside the dish that ended up comprising The Dish that Terence learnt, cooked and published. Along the way we’ll ‘revisit’ those places – something we intended to do at the start of 2020, but the pandemic got in the way.

This Cape Malay curry is the first recipe of our re-booted series, The Dish. Here are some tips to making this Cape Malay curry from Terence.

Cape Malay Chicken Curry Recipe for a Spicy Curry from Cape Town. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips for Making this Cape Malay Chicken Curry Recipe from Terence

Some versions of this Cape Malay chicken curry use chicken breasts as well as thighs and drumsticks. As the breasts will dry out before the dish has reduced sufficiently, we don’t use them in this recipe. As with many chicken curries, as long as the bulk of the meat is cooking in the sauce you can easily cook the curry for up to two hours.

When it comes to the potatoes, we cook these separately. Sometimes I’ll even cook them in some chicken stock and water to add more flavour. My reason for not cooking the potatoes in the curry is that starch from the potatoes can ‘muddy’ the flavour of the curry – a tip I learnt from chef David Thompson.

Another tip is not to skimp on the dried spices. Add more if you’re a lover of spicy curries, particularly when it comes to the chilli powder , ground cumin and ground coriander . If they’re not freshly ground ‘wake them up’ by placing them in a pan over low heat until you can smell the aromas.

A lot of recipes for Cape Malay curries use water instead of stock to make the sauce. I always get a richer result by using stock, in this case a quite light chicken stock. Also, if you need to top up the sauce of the curry if it is getting too dry, keep using stock instead of water. We like a good thick stock with this dish.

As always, check the seasoning before serving. If the sauce is not rich and flavourful enough, especially if the flavour has been diluted by the addition of stock, it may just need a good sprinkle of salt to enhance the flavour.

Cape Malay Chicken Curry Recipe

Cape Malay Chicken Curry Recipe for a Spicy Curry from Cape Town. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ingredients   Metric US Customary   1x 2x 3x

  • 1 kg chicken pieces - mix of thighs & drumsticks, skin on
  • 250 g white onion - sliced
  • 2 tbsp vegetable oil
  • 60 g fresh ginger - grated
  • 3 garlic cloves - crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp chilli powder
  • 4 cardamom pods - lightly crushed
  • 4 cloves
  • 2 sticks of cinnamon
  • ½ tsp sugar
  • 1 tsp salt - more to taste
  • 1.5 cups chicken stock
  • 200 g tinned tomatoes - crushed
  • 1 tbsp tomato paste
  • 2 potatoes - peeled and cut into chunks

Instructions  

  • In a Dutch Oven over medium heat, add the vegetable oil followed by the sliced onions. Fry until they start to turn golden brown. Add the salt and sugar and stir through.
  • Add the grated ginger and when it becomes fragrant, add the chicken pieces.
  • When you have a little colour on the chicken pieces add the garlic and cook for a minute before adding the spices. Stir the spices through until the aromas start to come forward.
  • Add the chicken stock, stir through and cook covered for 40 minutes on a slow bubble. Add extra water if the stock reduces too far (it shouldn't).
  • Add the tomatoes and tomato paste and stir through. Cook uncovered for 30 minutes.
  • Meanwhile boil the potatoes in salted water until cooked through.
  • If the sauce has reduced too far with the curry, add extra water. Check for seasoning. It should be rich and flavourful.
  • At this stage you can serve the curry with the potatoes, but traditionally it is left overnight to deepen the flavour of the curry. Either way, add the potatoes to the curry and gently stir.
  • If eating the next day, allow the curry to cool a little before transferring to the fridge.
  • Reheat the next day and serve with Cape Malay yellow rice.

Please do let us know in the comments below if you make this Cape Malay chicken curry recipe as we’d love to know how it turns out for you.

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6 thoughts on “Cape Malay Chicken Curry Recipe for a Richly Spiced Curry from Cape Town, South Africa”

Thank you, Catherine. It’s one of my favourites. We make it regularly. Thanks for taking time to leave a comment :)

Hi Lizzie, so pleased to hear this and I have to confess that I agree! I wish we’d had more time to explore Cape Malay cuisine when we were in Cape Town. Thanks for dropping by to let us know :)

Hi Evie, this is what I love to read! Thank you so much for dropping by to let us know. You will love the Cape Malay cooking class! Lara

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Mangalorean chicken curry

Serves 4-6 Starters and mains

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Ingredients

  • 3tbsp ghee or vegetable oil
  • 2 small onions, peeled, 1 sliced, 1 finely chopped
  • 1kg skinless bone-in chicken joints, cut into medium pieces
  • 300ml coconut milk
  • 3-4tsp tamarind paste
  • chilli powder, to taste (optional)

For the spice blend

  • 2tbsp coriander seeds
  • 11⁄2tsp cumin seeds
  • 1⁄2tsp black peppercorns
  • 21⁄2cm cinnamon stick
  • 2-4 dried chillies
  • 140g fresh or frozen coconut, grated
  • 10 large garlic cloves, peeled
  • 10g fresh ginger, finely chopped (peeled weight)

For the tarka

  • 1tbsp ghee or vegetable oil
  • 16-18 fresh curry leaves
  • 2 dried chillies
  • 1 onion, peeled and finely chopped

To make the spice blend, in a non-stick frying pan over a low heat, dry-roast the whole spices and chillies for 1-2 minutes until aromatic and turning in colour. Pour into a spice grinder and grind until fine.

Put the grated coconut in the frying pan and dry-roast over a medium heat until it has turned golden. Place in a blender.

To make the curry, turn the heat up to high and add 1 tablespoon of ghee or oil then fry the sliced onion with some salt until coloured on the edges. Add to the coconut, along with the ground spices, garlic, ginger and a splash of water and blend until smooth.

Heat the remaining ghee or oil in a large non-stick saucepan over a medium-high heat then add the chopped onion with some salt. Cook until soft, then add the chicken. Sear on all sides, then add the spice and coconut blend and a splash more water. Bring to the boil, then cover and cook for 25 minutes, stirring occasionally to make sure the pan doesn’t run dry (add more water if this happens).

To make the tarka heat the ghee or oil in the frying pan. Add the curry leaves and dried chillies and cook for about 30 seconds, then add the onion and cook until it is well browned.

Meanwhile, add most of the coconut milk and tamarind to the chicken, stir well and bring to the boil. Add the tarka and stir. Taste and adjust the seasoning. Add some chilli powder for more heat or coconut milk if it’s too hot.

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  • Recipe Index

Chicken Curry Recipe | Authentic Indian Chicken Curry

Published: Dec 13, 2021 · Modified: Mar 6, 2024 by FeastwithSafiya · This post may contain affiliate links.

An authentic Indian Chicken Curry recipe. This one-pot curry recipe is simple, easy to follow , and tastes phenomenal! This is a tested and perfected recipe for many many years.

Someone eating food with their hand.

  • Authentic Chicken Curry

Authentic Indian chicken curry is simmered with patience and love. Bone-in meat, Indian ground & whole spices, ginger-garlic, onion, and tomatoes cooked on low heat until tender.

  • What's in This Recipe

Easy boneless Chicken Curry

What to serve with chicken curry.

  • More Indian Curries You'll Love:

Kitchen Tools You’ll Need:

Thank with google.

chicken curry with plain rice.

Working-class families in India do not use heavy cream to create thick creamy curry. It is watered down to make it soupy to go with plain rice or cooked down for thicker curry to serve it with Roti(Indian flat bread).

Chicken curry is super easy to make. Anyone with beginning cooking skills can create a comforting curry.

What's in This Recipe

Meat & produce:.

Bone-in Chicken : an authentic Indian chicken curry is cooked with a whole chicken cut into pieces. Bone-in meat is the essence of Indian meat curries. I highly recommend using whole chicken cut into pieces for this recipe. Boneless chicken breast is a good substitute for bone-in chicken pieces.

flat lay of Ingredients

  • Tomatoes : I usually like to use pureed  Roma  or  Vine  tomatoes. Remove the seeds before pureeing them so you don't have to sieve them.
  • Ginger & Garlic : grate the ginger and garlic or mince them in a food processor. I like to make and store large batches of  ginger-garlic paste . It comes in handy in my kitchen.
  • Onion : I like to thinly slice the yellow onion for chicken curry. That's how my mother did. You may run it through the chopper if you want.
  • Oil : a generous amount of oil is a sign of rich and authentic Indian curry. I am using ½ cup of oil but you may adjust according to your desired quantity.

Thinly sliced onions, whole spices and oil.

Whole & Ground Spice:

This recipe calls for all the standard Indian-powered spices like cumin, coriander, turmeric, and Kashmiri chili powder.

  • I am using a blend of whole cinnamon sticks, bay leaves, green cardamom, cloves, and black peppercorns. Adding whole spices are optional but I highly recommend them for enhanced flavors. At least use a cinnamon stick, bay leaf, and cardamom if you can.
  • Salt: I am using pink salt and measurements are based on pink salt. Use salt per your taste and the type of salt you may use.
  • Garam Masala: I only use homemade garam masala for meat curry recipes. My homemade garam masala is the key ingredient in this recipe. Whenever a South Asian has tried my chicken curry, they have always asked for the recipe for my garam masala. It's a game-changer, I promise!

A person scooped chicken curry with pita bread by hand.

  • Marinade the boneless chicken breast pieces with all the listed powdered spices, ginger-garlic, and whole spices.
  • Heat a heavy-bottom pan over high heat. Add the oil to the pan. Once the oil starts to heat up, add chopped onions, and ½ teaspoon of salt to the pan.
  • Turn the heat to medium and sauté the onions until golden. It takes about 5 to 8 minutes.
  • Add marinated chicken to the pan. Sauté until chicken is no longer pink. 
  • Add tomato puree and stir well.
  • Cover and cook for 15 to 20 minutes or just until the chicken is tender. 
  • Garnish with chopped cilantro and serve it with plain rice, roti, or naan.

Chicken curry is served with  plain rice , Indian flatbread, naan, or millet bread.

I like to serve it with plain rice or whole wheat pita bread(making my life easier 😉 ) along with Indian kachumber salad , and onion raita .

a person using a fork to eat plain white rice and chicken.

More Indian Curries You'll Love:

  • Chicken and Potato Curry
  • Aloo Palak (Indian Spinach and Potato)
  • Palak Paneer-Spinach and Indian Cheese Curry
  • Meatball Curry
  • Eggplant Curry
  • Bhindi Kadhi-Okra Curry
  • Food Processor
  • Heavy Bottom Pan
  • Good Kitchen Knife

I love sharing recipes that bring back beautiful memories. I believe food truly brings people together and that's how the love of food brought you to my page. Thank you for visiting my blog and taking the time out to read my post.

Chicken Salan with pita bread.

I hope I made you feel confident about cooking my chicken curry recipe in your kitchen. Let me know how you feel about this recipe. Leave me a comment if you have any questions about the recipe. Your support encourages me to create better content.

homemade curry recipe.

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Authentic Indian Chicken Curry Recipe.

Ingredients  ½x 1x 2x

  • 2 pounds whole chicken cut into pieces , skin and excess fat removed
  • 1 medium yellow onion , thinly sliced
  • 4 medium Roma tomatoes , or 3 large vine tomatoes
  • 2 tablespoons ginger-garlic paste , or 1 inch grated ginger & 5 to 6 grated garlic cloves
  • ½ cup light olive oil , or any other light cooking oil
  • 2 tablespoons chopped cilantro
  • water , as needed
  • 1-2 green chilis like Thai chili, jalapeno or Serrano , optional

Whole Spices

  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 4-5 cloves
  • 3-4 whole peppercorns
  • 2 bay leaves

Powdered Spices

  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoons Kashmiri red chili powder , 1 teaspoon for less spicy
  • ½ teaspoon Garam Masala , highly recommend my homemade Garam Masala
  • 1 ¼ teaspoons pink salt , or to taste

Instructions 

  • Puree the tomatoes in a food processor or blender, thinly slice an onion, and grate ginger and garlic.

sauté onion with whole spices

  • Uncover and add garam masala. Taste test for salt. Add more salt if needed. Simmer extra liquid until it dissolves or turn the heat off if you prefer to have the curry slightly soupy.

chicken curry with naan and roti.

Easy boneless Chicken Curry:

  • Add marinated chicken to the pan. Sauté until chicken is no longer pink. 
  • Cover and cook for 15 to 20 minutes or just until chicken is tender. 

Nutrition Information

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

People holding oven roasted tandoori chicken

More All Recipes

Chicken, potatoes and red and green salad

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Catherine Sarta says

June 08, 2023 at 5:46 am

Love this recipe. Delicious. Would comment on 2 issues with the instructions. One is that it says to add all ground spices over the chicken. So it is a surprise when we are told at the end to add the garam Masada and the rest of the salt. They are listed under ground spices and therefore already in the pot. Still tasted good though.

FeastwithSafiya says

July 21, 2023 at 9:41 am

Hi Catherine, thank you for providing your feedback. Glad you liked my recipe :). Adding salt at the end of the recipe is optional. I like adding garam masala in the end, but it can be added along with all the other ground spices. So, either way is fine as long as the final product is delicious. 🙂

March 13, 2023 at 3:10 pm

Hi. I added the Garam masala along with the other powdered spices but in your recipe instructions it adds it at the end of cooking, so I added it twice (so about 1-1/2 tsp)

It still turned out great cause one can never add enough Garam Masala!! Thanks!

March 21, 2023 at 12:04 pm

Thank you for your feedback!

October 18, 2022 at 2:09 pm

October 18, 2022 at 4:51 pm

Thank you for your feedback, Bev! I am so happy you liked my recipe :).

October 13, 2022 at 8:01 am

October 13, 2022 at 2:47 pm

Thank you! 🙂

December 18, 2021 at 12:51 pm

December 18, 2021 at 11:41 am

December 18, 2021 at 10:41 am

Mirlene says

December 18, 2021 at 10:30 am

December 18, 2021 at 9:42 am

The Daring Gourmet

Grappling Each Dish By The Horns

Home » Food » By Country or Region » Asia » Indonesia » Thai Peanut Chicken

Thai Peanut Chicken

January 18, 2021 by Kimberly Killebrew · 89 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy .

Thai Peanut Chicken Recipe   This delicious peanut coconut chicken is positively PACKED with flavor, is quick and easy to make, and is thoroughly satisfying!

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

This tasty Thai-influenced dish comes together in 30 minutes.  The flavors of peanuts, coconut, chili, garlic, and ginger beautifully meld to create a sauce that is rich, comforting, and satisfying!

This is a dish I created several years ago when I got word that family was coming over from out of town at the last minute.  I wanted to have a hot meal ready for them but being pressed for time it needed to be quick and fuss-free.  One of the family members in particular loved everything Asian/Thai/Indonesian and so I looked in my freezer and in my pantry for inspiration. Some chicken and a big jar of peanut butter stood out to me and so I grabbed them and went to work, gathering other ingredients along the way like coconut milk and chili sauce.  Thirty minutes later the meal was ready and our family commented on the delicious smell as they walked into our home.  A few bites into the meal the compliments came pouring in.

This dish is a nice blend of sweet and spicy but you can adjust it according to your personal preference:  Use either hot or mild chili powder and chili sauce according to your desired heat level.

This Thai Peanut Chicken has remained a favorite in our home and we’re confident you’re going to love it too!

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Thai Peanut Chicken Recipe

Let’s get started!

Chop the onions and mince the garlic and ginger.  Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes.  Add the garlic and ginger and cook another 2 minutes.  Add the chicken and cook another 3-4 minutes.

cooking vegetables and chicken

Add the sweet chili sauce , tomato sauce or ketchup, chili powder , brown sugar (for paleo Thai peanut chicken omit the sugar), salt and peanut butter and stir to combine.  Add the coconut milk and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.  Add salt to taste.

adding spices and coconut milk

Serve immediately over steamed rice garnished with cilantro and roasted peanuts.  This dish tastes even better the next day after the flavors have had longer to meld.  If the sauce is a little too thick, simply add a little extra coconut milk.

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Ingredients   US Customary Metric   1x 2x 3x

  • 2 tablespoons cooking oil
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1 inch piece ginger root , minced
  • 1 pound chicken breast , cut into bite-sized pieces
  • 2 tablespoons sweet chili sauce (click link for homemade chili sauce recipe)
  • 2 tablespoons tomato sauce or ketchup
  • 3 tablespoons crunchy peanut butter
  • 1 tablespoons chili powder
  • OR homemade chili powder (highly recommended!)
  • 1 teaspoon dark brown sugar (optional; paleo: omit)
  • 14 ounce unsweetened coconut milk
  • 1 teaspoon salt
  • Chopped fresh cilantro for garnish
  • Chopped roasted peanuts for garnish

Instructions  

  • Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
  • Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

First published on The Daring Gourmet April 13, 2015

89 Responses

Eileen says

November 5, 2023 at 3:23 pm

Can you freeze this?

Kimberly Killebrew says

November 5, 2023 at 8:01 pm

Yes you can, Eileen.

Anonymous says

November 13, 2023 at 4:51 am

Great I love this recipe!

November 14, 2023 at 12:14 pm

Thanks so much! :)

November 17, 2023 at 8:32 pm

I stumbled across this recipe when I was searching for Thai food recipes. So I whipped it up for dinner today and I can honestly say it was even better than I expected. Thanks for the recipe.

Kimberly @ The Daring Gourmet says

November 25, 2023 at 7:17 pm

I’m so glad you enjoyed it, Derek, thank you very much for the feedback!

July 11, 2023 at 10:49 am

One of my favourite dishes simple to make and well balanced

July 11, 2023 at 11:00 am

Thank you so much, E!

Riley Crabtree says

June 20, 2023 at 5:44 pm

I made it as written, and it’s okay. The dish tasted good enough. The ketchup and the chili powder are strange inclusions. Many of the aromatics found in Thai curry paste like galangal, coriander root, and lime leaf are sorely missed, as are soy and fish sauce. The substitutions, especially the ginger, make for a very round, mellow dish. Most of the rich umami, bright acidity, sharp aromatics, and heat of Thai food has been dialed back. This version of the dish has its edges sanded off into a generally palatable experience.

This recipe reads as if an American Midwesterner recalled having eaten chicken satay at a restaurant and tried to recreate it from memory from their current pantry without doing any research into Thai ingredients or techniques. There is nothing wrong with that, but it is a problem when that recipe is later published and titled “THAI peanut chicken.”

September 24, 2023 at 11:49 am

my, my what a criticism. A rather crabby one, Riley.

February 22, 2023 at 4:37 pm

My family loves this recipe. I’m not sure when I started doing it but I always use red curry paste instead of the ketchup and we really like it. The peanut flavor is so comforting and hearty. Thanks for the recipe.

February 22, 2023 at 6:21 pm

Thanks so much for the feedback, Erin, I’m so glad it was a family hit!

Melisende says

December 5, 2022 at 3:13 pm

Made this for a dinner party for 12. I used 3 1/2 pounds chicken breast and added a little more ketchup and chili sauce while adjusting the seasonings. This is like a stew with lots of liquid so I served it in bowls over rice. The guests loved it and wanted the recipe. It’s very delicious, easy to make, and a winner. Thanks for sharing this great dish.

December 7, 2022 at 7:00 pm

Thank you, Melisende, I’m so glad it was a hit!

Nicole says

August 22, 2022 at 3:34 pm

Love this recipe! I’ve made it 3 times now and my bf says it’s his favorite thing I’ve ever made for him. I like to add frozen veggies into the pot. Any ideas on how to thicken this up a bit? Tom paste?

August 24, 2022 at 6:52 pm

Fantastic, Nicole, I’m so glad it’s become a favorite, thank you! The simplest way to thicken it is to dissolve some cornstarch in a little water and stir it in at the end and let it simmer for a minute until thickened.

May 25, 2022 at 1:40 pm

Searching for something today and came across this, a quick trip to my small supermarket in the UK and away we went.. 45 minutes later I had one of the best chicken dishes I’ve tasted! My other half commented she would have complimented the chef if it were served in a restaurant! Thank you!

May 25, 2022 at 6:46 pm

I’m absolutely thrilled to hear that, Ross, thank you so much for the feedback and compliment!

May 15, 2022 at 6:15 pm

This was an easy yet delicious dinner recipe. I substituted the chicken with tofu, added 1 tbsp tamari, and the juice from one lime at the end of cooking. Thank you for the recipe. 😀

May 15, 2022 at 6:56 pm

Fantastic, DSL, thanks so much for the feedback!

March 22, 2022 at 11:12 am

Where can I find the old version of this recipe? The old one used Heinz chili sauce

March 22, 2022 at 4:43 pm

Hi Brian, it’s the same version I simply linked to my homemade chili sauce instead for those wanting to make it from scratch. You’re more than welcome to use Heinz instead – same amount, 2 tablespoons.

March 13, 2022 at 12:24 am

Hi, I tried this today, and while the sauce came out great, the chicken was slightly dry. Any idea how to prevent that? Thanks again for the great recipe!

March 13, 2022 at 1:43 pm

I’m glad you enjoyed it, thank you! Chicken becomes dry when it’s overcooked. The smaller the pieces the more quickly it will cook. Alternatively you can use boneless chicken thighs; dark meat is more moist.

K Decker says

January 3, 2022 at 8:09 pm

My 13, 11 and 8 year old kids devoured this. Next time I’ll double the recipe!

January 4, 2022 at 12:33 pm

Thank you, K Decker, I’m so happy it was a family hit!

December 19, 2021 at 5:53 pm

This recipe is delicious! I’ve made this multiple times and it’s always a winner. My husband said it should regularly be on our meal rotation! I’m wondering if you think the recipe would translate well to a slow cooker? I’m thinking mix all of the sauce components and add the chicken and cook on low?

December 20, 2021 at 8:36 pm

Fantastic, Sarah, I’m so glad it’s become a regular, thank you! Yes, you could do that in the slow cooker but the texture likely won’t be quite the same, things have a tendency to be more watery in the slow cooker.

October 6, 2021 at 3:01 pm

You are amazing !thank you for sharing your creations with the world. I just made this and will do it again

Karen Long says

February 15, 2021 at 12:55 am

This is a great recipe. I was looking for a simple to prepare chicken recipe that was flavorful. I will be making this over and over.

February 22, 2021 at 8:47 pm

I’m so happy to hear that, Karen, thank you!

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Savor The Exquisite: Gourmet Traveller’s Chicken Stir Fry Recipe For A Culinary Journey

Photo of Victoria

What To Know

  • Embark on a voyage of culinary discovery as you explore the vibrant fusion of textures and tastes that make this dish a true masterpiece.
  • In a small bowl, whisk together the soy sauce, chicken broth, oyster sauce, cornstarch, water, and sesame oil.
  • Serve your stir-fry over a bed of steamed rice, noodles, or quinoa for a satisfying meal.

Indulge your taste buds in a tantalizing culinary journey with this gourmet chicken stir fry recipe, designed to transport you to a world of exquisite flavors. Embark on a voyage of culinary discovery as you explore the vibrant fusion of textures and tastes that make this dish a true masterpiece.

Ingredients: A Symphony of Flavors

1. Chicken: 1 pound boneless , skinless chicken breasts , sliced into thin strips 2. Marinade:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup Shaoxing wine (Chinese rice wine)
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper

3. Vegetables:

  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 head of broccoli, cut into florets
  • 1 cup snow peas
  • 1/2 cup baby corn
  • 1/4 cup chicken broth
  • 1/4 cup oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil

Instructions: A Culinary Symphony

1. Prepare the Chicken:

  • In a medium bowl, combine the marinade ingredients. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Cook the Chicken:

  • Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring constantly, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables:

  • In the same skillet, add a little oil and heat over medium-high heat. Add the bell peppers, broccoli, snow peas, and baby corn. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

4. Make the Sauce:

5. Combine and Serve:

  • Return the chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables and stir to coat. Cook for an additional 1-2 minutes, or until the sauce has thickened. Serve immediately over rice or noodles.

Variations: A Culinary Canvas for Creativity

1. Protein Options:

  • Substitute chicken with tofu, shrimp, or beef for a diverse protein experience.

2. Vegetable Medley:

  • Add your favorite vegetables like carrots, zucchini, or mushrooms to create a vibrant stir-fry.

3. Sauce Variations:

  • Experiment with different sauces like black bean sauce, hoisin sauce, or sweet and sour sauce for a unique flavor profile.

4. Noodles or Rice:

Tips for a Gourmet Stir Fry:

1. Fresh Ingredients:

  • Use fresh, high-quality ingredients for optimal flavor and texture.

2. Quick Cooking:

  • Stir-fry over high heat to maintain the crispness of the vegetables.

3. Tender Chicken:

  • Marinate the chicken for at least 30 minutes to tenderize it and infuse it with flavor.

4. Sauce Consistency:

  • Adjust the cornstarch and water ratio to achieve your desired sauce thickness.

Health Benefits: A Culinary Delight with Nutritional Value

Indulge in the delectable flavors of this chicken stir fry while reaping its nutritional benefits:

1. Lean Protein:

  • Chicken provides a lean source of protein, essential for maintaining muscle mass.

2. Fiber-Rich Vegetables:

  • The array of vegetables offers a wealth of dietary fiber, aiding digestion and promoting overall well-being.

3. Antioxidants:

  • The colorful vegetables are packed with antioxidants, protecting cells from damage.

“Stir-Frying” Your Questions: An FAQ Odyssey

1. Can I use frozen vegetables?

  • Yes, frozen vegetables can be used, but ensure they are thawed and drained before stir-frying.

2. Can I substitute chicken with another protein?

  • Absolutely! Tofu, shrimp, or beef are excellent alternatives for a protein-packed stir-fry.

3. How can I make the stir-fry spicier?

  • Adding a pinch of chili flakes or Sriracha sauce during cooking can elevate the spiciness.

4. What are some side dishes that complement this stir-fry?

  • Steamed rice, noodles, or quinoa are classic accompaniments to soak up the flavorful sauce.

A Culinary Adventure Awaits

Embark on a culinary journey with this tantalizing chicken stir fry recipe , designed to tantalize your taste buds and transport you to a world of culinary delight. Experiment with variations, explore different ingredients, and create a dish that reflects your unique culinary artistry . Bon appétit!

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Unlock the secrets of a perfect chicken stir fry with cabbage: your go-to recipe for a weeknight dinner, how to garnish chicken stir fry: a step-by-step guide, elevate your weeknight dinner: a mouthwatering chicken stir fry recipe with orange juice – quick and easy, tantalize your taste buds: asian chicken stir fry recipe unleashes umami symphony, revolutionize your stir-fry game with our game-changing chicken stir fry recipe: a culinary symphony, transform your meal prep routine with this flavorful chicken stir fry recipe: prepare delicious meals in minutes.

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  • Destination Guides

The 8 Best Restaurants in Moscow

From the traditional to the modern, fine dining destinations in Moscow celebrate the best that Russian cuisine has to offer.

By Elite Traveler

With many of the best restaurants in Moscow also doubling as bars and clubs, the atmosphere is nearly always one step away from a party, and many of the city’s elite come dressed to impress. Of course, there are still many elegant and family friendly restaurants for those who prefer a quieter evening. With such a large selection available, Elite Traveler has compiled a suitable list for diners of all persuasions.

Café Pushkin

Designed to recreate the feel of a 19th century aristocrat’s house, Café Pushkin has become one of the most popular restaurants in Moscow, thanks to the quality of its food, impeccable service and the excellent vodka selection. The atmosphere of pre-Revolution Russia is delightfully charming, from the flowery script of the menu to aristocratic country house décor. Pushkin is the ideal destination if you want to be treated like Russian nobility and dine like a Tsar – but book ahead, the restaurant’s popularity requires reservation well in advance.

cafe-pushkin.ru

Lavishly decked out with chandeliers and hand-painted furniture, the menu selection may come as a surprise to first-time guests, with options ranging from Pi Pa duck with melon and truffle to beefsteak with foie gras. Turandot puts a French spin on pan-Asian cuisine, and does so with incredible style and boldness. Whilst the interior décor is certainly to be marvelled at, it is the thoughtfully conceptualized and perfectly executed menu options that make for an incredible dining experience.

turandot-palace.ru

chicken curry gourmet traveller

Confidante: Beautiful Branded Hotels

Azerbaijan, dubai and beyond: fairmont expands luxury portfolio, fairmont to expand to moscow.

When the Ginza Project, a company that owns some of the finest restaurants in Moscow, announced that they would be opening a restaurant on the 29th floor of Radisson Royal Hotel, the excitement and anticipation was palpable.

The company has a reputation for the high quality of its restaurants that grace the streets of the capital, and Buono is no exception. The views from Buono are unashamedly spectacular, while the décor is elegant, with soft creams complementing the fine views on offer. The food is classical Italian; Chef William Lamberti is well known throughout Europe and has created an excellent menu. It’s always best to book ahead at Buono, as the window seats that offer the finest views over the city are quickly taken.

buonomoscow.ru

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The interior at Piccolino, one of the best Italian restaurants in Moscow

Italian for ‘small’, Piccolino is a cozy, homely restaurant – something of a rarity in Moscow.

Serving typical Italian food, the family friendly establishment is laid back, but this doesn’t compromise the quality of the food: good, hearty portions that are exceptionally tasty. The interior of Piccolino has been designed to replicate that of a large country house, and the décor is entirely fitting with the atmosphere of the restaurant. In a city where many of the establishments value the names of their guests over the quality of their dishes, Piccolino is the place to come if your preference is quality of food rather than famous faces.

Twin Gardens

With two tasting menus and an à la carte option, the Twin Gardens at the heart of Moscow caters to any palette. With the restaurant concept based on the symbiosis of science and nature, their Vegetables set menu explores all manner of produce from seedling to peeling, delicately plated in a tasteful homage to the natural life cycle of wild plants and flowers. For more adventurous types, their Rediscover Russia menu offers a culinary tour of various local specialties found in provinces across the vast continent. They also have a wide selection of Russian wines.

twinsgarden.ru

OAK HALL, CDL

Located in an elegant 19th century mansion, CDL is one of the most sophisticated restaurants in Moscow.

The interior has been gorgeously designed to recreate the grandeur of the Silver Age of Russian culture, with antique balustrades and bas-reliefs throughout the Oak Hall main room. The staircase in the Oak Hall is a particular masterpiece; it was built without a single nail or screw. The fireplace is equally impressive and has been used as a meeting room by President Dmitry Medvedev. Guests can also hire additional rooms such as the Cigar Room and the Cabinet Room. A menu of authentic Russian cuisine has been created by top chef Alexander Popov, with organic dishes bursting with flavor and a splendor to match the opulent surroundings. With so much luxury and class on display, it’s little wonder that former US Presidents Ronald Reagan and George Bush have chosen to dine here. Situated in the center of the city between Bolshaya Nikitskaya 53 and Povarskaya Ulitsa 50, it’s worth booking ahead to avoid disappointment.

White Rabbit

With a domed window inviting soaring views of the Moscow cityscape, White Rabbit has recently undergone extensive renovations, to both its interior and its menu. Renowned architect Natalia Belonogova has transformed the restaurant into an airy, modern space, perfected by the addition of a summer veranda. To connect the dining options with the new interior, head chef Vladimir Mukhin has created a new menu, Metamorphoses, to reflect the lifecycle of the mayfly butterfly.

Delight your palette with scallop, strawberries and blackcurrant or, for dessert, dandelion honey with melted cottage cheese. This summerlike and refreshing menu has its roots in Russian soil and its head in the clouds above Moscow’s skyline.

whiterabbitmoscow.ru

O2 lounge at dusk

One of the best places to see and be seen, the O2 Lounge is half stylish seafood restaurant and half trendy pre-club hangout.

The food on offer is delicious Japanese fare, with sumptuous sushi prepared in front of diners by the team of talented chefs led by Nicholas Courtois. Located on the 12th floor of the Ritz-Carlton hotel, the restaurant has spectacular panoramic views over Red Square and The Kremlin. After dark the restaurant becomes one of the coolest bars in town, with award-winning cocktails and a selective wine list.

o2loungerestaurant.com

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Magic Restroom restaurant, Los Angeles

Ten of the world's weirdest restaurants

Magic restroom cafe, los angeles.

The idea of sitting on a toilet in public is the stuff of nightmares but that hasn't stopped the Magic Restroom making loos the focus of its new themed restaurant in LA. In fact toilet-themed restaurants are nothing new – Taiwans' Modern Toilet where chocolate ice-cream is served in toilet-shaped dishes is well-documented. Inspired by its success Magic Restroom owner YoYo Li has introduced toilets as seats and a mix of Asian and western food – like zha jiang mian, named "constipation" on the menu, braised pork over rice, ("smells-like-poop"), and sundaes (choose from chocolate "black poop" or the vanilla-strawberry sundae "bloody number two") served, of course, in miniature toilet bowls. Revolting and distrubing in equal measure. Freud would have a field day. Isabel Choat

Twin Stars Diner, Moscow

Twin Stars restaurant, Moscow

It's hard to stand out in a city that loves extreme dining, whether it involves vines and amphorae, ( Tiflis , the Russian word for the Georgian capital, Tbilisi), moving trams ( Annushka ), live goats ( Shinok ), or waterfalls ( Blue Elephant ) – but Alexei Khodorkovsky has managed to find a new niche, with the opening of his twin-themed restaurant. At the Twin Stars diner in Moscow , all the staff – from waiters to bartenders and even the chefs – are identically-dressed twins. The creepy concept is inspired by a 1964 Soviet film in which a girl winds up in an alternate reality and confronts her twin. Khodorkovsky says it's been hard to find suitably qualifed twins but the concept is paying off - the 24-hour restaurant is a hit with locals who don't seem bothered about the issue of whether or not to tip twice.

If Twin Stars represents the new Russia with its modern, funky design, the Expedicia is more traditional Russia - appealing, one imagines, to chest-beating Putin types with a love of the outdoors. In the pricey, survival-themed Expeditsia ("expedition") restaurant you eat between an orange helicopter parked in the pine trees and a stuffed polar bear scratching itself by a stream.

Guests can sprawl on the roof garden lawn or be beaten with birch twigs in the Siberian banya. Ingredients such as wild duck, fresh berries and mountain honey are flown in from the far north and east of Russia, and delicacies include elk in aspic, smoked venison, sea urchin and sturgeon, served with vodka, sea buckthorn juice or Baikal mineral water. Expect to pay around 1,500 roubles (£30) for a main course; a shot of vodka will set you back around £5 and a fresh juice £9. expedicia.ru Phoebe Taplin and Isabel Choat

Carton King, Taichung City, Taiwan

Taiwan has a penchant for themed absurdity when it comes to eating out. Whether for Japanese assassins lurking in the rafters at Ninja or the drinks served in specimen bottles to wash down one's turd-shaped bread at the aforementioned Modern Toilet, the food is rarely the primary draw. And so it is with Carton King, a restaurant whose owner was so depressed by the preponderance of plastic in modern life he built an eatery which, instead, promotes the virtues of corrugated cardboard. From the chairs to the plates and even the walls – the whole place is bedecked in the brown stuff. The food, although not fine dining, was more than edible and all that remained of our stewed pork ribs and herb-roasted chicken was the odd greasy smear on our cardboard table. Definitely worth a visit … just remember to leave your lighter at home. Mark Pygott

Barbie restaurant, Taipei, Taiwan

Barbie restaurant, Taipei

The Far East's love of all things cute and fluffy is well known; whether it's actual, real-life cuteness in the shape of Tokyo's cat cafes , where pet-less Tokyoites go to stroke and play with cats and kittens, or the Hello Kitty phenomenon in Seoul. So the only surprise about Taipei's Barbie restaurant is that it took so long for someone to come up with the idea. It is staffed by waitresses in bright pink tops, tutus and tiaras, while the chairs are dressed in tutus and there's enough pink food to sink a Barbie cruise ship. IC

Le Refuge des Fondues, Paris

Why, when in Paris, a city full of great restaurants , you would choose to go for a fondue is anyone's guess but tucking into the Swiss dish is not the oddest thing about Le Refuge des Fondues in Monmatre. The real weirdness begins when you order your wine – and it's brought to you in a baby's bottle, apparently a ruse to avoid French tax on wine served in proper glasses. Gooey cheese and drinking out of a teat – it's not somewhere you'd want to go on a first date, but it's been pulling in the tourist crowds for decades. 17 Rue des 3 Frères IC

The Royal Dragon, Bangkok, Thailand

The Royal Dragon, Bangkok, Thailand

If you think Britain's biggest restaurant , serving 2,000 diners a day, is massive, think again. Bangkok's Royal Dragon is monumental. The colossal seafood place sprawls across 8.35 acres, has 1,000 staff, and requires 540 costumed waiters on roller skates to serve some 5,000 customers. And while it boasts the largest collection of live seafood tanks and 1,000 pan-Asian dishes, diners don't come for the food. It's all about the spectacle: traditional Thai and Chinese music, dance and martial arts shows, and waiters walking on water and "flying" through the air on zip-wires. Watch what you order if you choose live seafood (it is priced by weight and can be expensive), so there are no surprises – other than the waiters falling from the sky, that is. The dim sum buffet and set menus are the best value. Service can be slow despite the wheels and wires, making the experience best done with a group of (well-lubricated) friends. royal-dragon.com Lara Dunston

The Heart Attack Grill, Las Vegas, US

Heart Attack Grill, Las Vegas

We all know Americans love big portions. The Heart Attack Grill in Vegas (where else?) celebrates the fact with gusto by serving obscenely huge burgers with sides of fries deep-fried in lard. Diners are given hospital style gowns before tucking into the likes of a quadruple bypass burger, a towering heart attack on a plate made with four beef patties and 20 slices of bacon, served by waitresses dressed as nurses who will help you out of the restaurant in a wheel chair if necessary. If you are prepared to gamble with your health, the Heart Attack Grill is certainly a meal to remember. heartattackgrill.com IC

Draculas and Witches in Britches, Melbourne, Australia

Witches In Britches Theatre Restaurant, Melbourne

Two longstanding Melbourne schlock horror-themed theatre restaurants owe their recent resurgence in popularity to the Twilight phenomenon, the current obsession with vampires, witches and werewolves, and the burlesque craze. Claiming to have served three million people in 30 years, Draculas offers a camp, vaudevillian-style cabaret during a three-course dinner that begins with drinks in the Graveyard cocktail lounge and a ghost-train ride. 

Located in the Wicked Castle, the 40-year old Witches in Britches offers a kitschy interactive show rooted in contemporary pop culture (it helps to have some knowledge of Aussie television) and a five-course meal that starts with pumpkin soup with "herbs picked from the old hag's garden", ladled from a cauldron. draculas.com.au , witchesinbritches.com.au LD

Onkel Taa, Italian Tyrol

Onkel Taa, Italian Tyrol

Hidden away in a tiny village of the Italian Tyrol, Onkel Taa is a gourmet restaurant serving traditional Mitteleuropa cuisine, but it is also the fantasy world of the owner-chef, Karl Platino. He is known in Italy as "Il Re delle Lumache", the Snail King, because not only does he serve a dozen dishes featuring snails, he also breeds these molluscs in the jungle-like gardens surrounding the restaurant. And this is only one of Onkel Taa's passions: the decor of the cosy wood-panelled osteria is filled with his weird and wonderful collections – everything from corkscrews to snail shaped fossils; and a whole museum is dedicated to the Habsurg Empire and Emperor Franz Josef in particular, whom, coincidentally, the chef closely resembles. And if you want to see something really special, ask to go upstairs from the dining room, where Signor Platino has over a thousand incredible antique wooden doors stashed away. bad-egart.com John Brunton

Soldatenkaffee, Bandung, Indoneisa

Soldaten Kaffee, Indonesia

And the award for most tastless restaurant goes to ... the Soldatenkaffee in Bandung, Indonesia. Celebrating "Hitler as pop culture" it is staffed by waiters in Nazi uniform. On the menu are "German" nachos, curry wurst and "Bird Ness", whatever that is; and on the walls are photos of Hitler, stormtroopers and swastikas. Owner Henry Mulyana seemed genuinely surprised at the outrage the restaurant caused, insisting that he doesn't idolise Hitler, he "simply adores the soldier's paraphernalia", a message he emphasises on his website: "This WEB is not pro NAZI. It is matter of fact, with the intention of exploring Hitler & the NAZIS as pop culture. The authors of the WEB are not NAZIS or neo-NAZIS, we are Indonesian with no political affiliations". The furore caused by Soldatenkaffee didn't put off another owner opening the equally offensive Hitler Fried Chicken in Bangkok, a bizarre take on KFC, with an image of Hitler replacing that of Colonel Sanders.

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9 Things to See in Moscow's Red Square

 Sir Francis Canker/Getty Images

In most cases, you'll be entering Red Square from the north, passing landmarks such as the Bolshoi Theatre and Duma parliament building as you make your way southward. Although you don't necessarily have to pass through the Voskresensky (or Resurrection in English) Gates in order to gain access to the square these days, they definitely provide a sense of arrival, to say nothing of the way their left arch frame's St. Basil's Cathedral if you look from just the right angle.

An interesting fact is that while a gate of some kind has stood here since the mid-16th century, the one you currently see wasn't built until 1994, having been destroyed in 1931 so that tanks could enter and exit Red Square during military parades.

St. Basil's Cathedral

TripSavvy / Christopher Larson 

Few sights are as iconic not only of Moscow and Red Square but indeed of Russia than St. Basil's Cathedral, whose colorful, onion-shaped domes are a symbol of the country around the world. Officially known as the Cathedral of Vasily the Blessed, this church has stood since 1561, which is quite miraculous when you consider all the turbulent history that has transpired since then.

Among other things, religion was severely prohibited during the Soviet period , which led some to believe that this emblem of the Russian Orthodox church might not withstand the tenure of the USSR. 

An interesting fact is that St. Basil's is the so-called "Kilometer Zero" of Russia; all of Moscow's main roads (which can take you anywhere in Russia) begin at the exits to Red Square. In this way, St. Basil's iconic status also has an extremely tangible element.

The Kremlin

TripSavvy / Christopher Larson

When you think of The Kremlin, it's unlikely that positive images enter your mind. The fact that simply saying the word "Kremlin" is too vague a descriptor (most Russian cities have their own Kremlin complexes; you should say "Moscow Kremlin") notwithstanding, this misunderstood place is incredibly beautiful, even if you don't like the policy that comes out of it.

Senate Square

In spite of its name, which refers to the role the building that rises above the square played during Imperial Russia, Senate Square is actually home to Russia's presidential administration, currently helmed by Vladimir Putin. In order to see where Russia's legislature operates from, walk just outside Red Square to the Duma parliament building.

Dormition Cathedral

Dating back to the year 1479, the gold-domed Dormition Cathedral pays homage to an Orthodox religious feast that commemorates the death of the Virgin Mary . As is the case with St. Basil's, it is curious that such a conspicuously religious structure was able to survive through the Soviet period.

Armoury Chamber

Though it takes its name from the fact that it housed Russia's royal arsenal when it was built in the 16th century, the most notable resident of the Kremlin's Armoury Chamber today is the Russian Diamond Fund.

Notable Kremlin Towers

Robert Schrader

The interior of the Moscow Kremlin is more beautiful and inviting than you'd expect, but the walls and towers that rise around it better live up to the intimidation with which the complex is associated. 

Borovitskaya Tower

Named to commemorate the dense forest that once stood atop the mount where it's built, this tower is extremely picturesque. Built in the late 15th century, it's visible from most places in the square, and also as you walk along the Moskva River.

Nikolskaya Tower

Also built in the year 1491, this tower currently suffered destruction at the hands of Napoleon's army in the 19th century. What you see now is the result of an 1816 re-design and renovation, though artillery fire during the Russian Revolution also caused superficial damage to the tower, named to honor St. Nikolas of Mozhaysk , so it's difficult to know which elements of it are original.

Spasskaya Tower

Known in English as the "Savior's Tower," this iconic, star-topped tower is perhaps the best-known of all the Kremlin's towers. Built in 1491 like the other two towers on this list, it's certainly the most photographed. As a result of its proximity to St. Basil's, it often makes its way into tourists' pictures.

Mausoleum of Lenin

Just as it's strange to learn how many religious monuments survived through the Soviet period, it's a bit odd to think that Lenin's preserved body still sits in a mausoleum just beneath the walls of the Kremlin on Red Square, given the lack of consensus about the ultimate impact of his Revolution, even in Russia.

It's not guaranteed that you'll be able to see the body (which, believe it or not, seems to be improving with age ) when you go, and if you do you will likely have to wait in line, but even strolling past the outside of the Lenin Mausoleum, flanked by stone-faced guards that almost look like statues, illuminates the gravity of his body still being here.

GUM Shopping Center

You might cringe, at least initially, when you realize that one of the most iconic stops on a tour of Red Square is a department store—until you see said department store, that is. Built in 1893 and known during Soviet times as the State Department Store, GUM  ( Glávnyj Universáľnyj Magazín​ or Main Universal Store in English) hearkens back to the grandeur of the late 19th century, both seen from the outside (especially, when lit up at night) and the interior, which might have you feeling like you're further west in Europe.

A trip inside GUM is a particularly good idea during winter, when frigid temperatures outside will have you savoring the heat, the quality of souvenirs, confections and other goods sold inside notwithstanding. Also, make sure not to confuse GUM with CDM, which sits near the Bolshoi Theatre, even though both are stunning and iconic in their own right.

State Historical Museum

The Russian State Historical Museum is located near Voskresensky Gates, though you should wait until after you've seen the first few attractions of Red Square and the Kremlin to head back there and go inside. To be sure, as you pass by its facade (whose late-19th century grandeur somewhat obscures that fact that it's currently a museum accessible to the public) you might not even think to try and gain entry.

Once inside the museum, you can plan to spend at least a couple of hours, given that artifacts here date back to the very beginning of the Russian state in the ninth century. As is the case with GUM, this will be a particularly alluring prospect if you visit in winter, when Moscow is arguably at its most beautiful, but certainly at its least tolerable. 

Minin-Pozharsky Monument

It's somewhat easy to disregard this monument, which pays homage to the two Russian princes who ended the so-called "Time of Troubles" in the mid-16th century, during which Polish-Lithuanian forces occupied Russia, among other awful things including a famine. That's because the statue currently sits just at the base of St. Basil's Cathedral, which makes it very difficult to photograph or even see without being overwhelmed by that much more famous edifice.

Though the statue originally sat at the very center of Red Square, it came to be an obstacle to the movement of tanks during the Soviet period, much like the Voskresensky Gates. As a result, authorities moved it during that time, and it's stayed where you currently find it ever since.

Kazan Cathedral

Taken by itself, the smokey-pink Kazan Cathedral is an architectural marvel; originally built in the 17th century, the church you find here today, located just north of the GUM department store, dates back only to 1993.

Unfortunately, since it sits not only in the shadow of GUM, but also in the shadow St. Basil's and the Towers of the Kremlin, it's easy to miss entirely if you aren't looking. As a result, you might wait until you've seen just about everything else in Red Square before coming here to take photos, and to appreciate the understated beauty of this oft-overlooked cathedral.

Moskva River

As you head south from St. Basil's Cathedral to exit Red Square, make sure to walk onto Bolshoy Moskvoretskiy Bridge, which crosses the Moskva River. If you look due north, you can get an excellent shot of the church framed, on the left, by the towers of the Kremlin. Directing your gaze a bit to the west allows you to see the skyscrapers of Moscow City as they rise above the Kremlin's walls.

Walking westward along the riverbank is also a worthwhile excursion, for the views it provides of Red Square and the Kremlin, as well as the fact that doing so takes you to other iconic Moscow attractions, including Gorky Park and the Pushkin Museum. The views you enjoy from the river and the bridge are particularly stunning at night, though you should make sure you bring a tripod if you want to get a clear picture, given how strong winds over and near the river can be.

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IMAGES

  1. Yellow curry of chicken

    chicken curry gourmet traveller

  2. Thai chicken curry

    chicken curry gourmet traveller

  3. Thai green chicken curry recipe

    chicken curry gourmet traveller

  4. Balinese curried chicken recipe by JoyBird

    chicken curry gourmet traveller

  5. Curry chicken noodle soup recipe

    chicken curry gourmet traveller

  6. Gourmet Traveller

    chicken curry gourmet traveller

VIDEO

  1. Chicken Curry Restaurant Style

  2. Restaurant style Chicken Curry Recipe || Chicken Curry Recipe || how to make Restaurant Style Chicke

  3. Restaurant Style Chicken Curry

  4. chicken curry recipe| restaurant style

COMMENTS

  1. 9 chicken curry recipes to cuddle up to

    Jul 14, 2022 5:30pm. (9 images) Chui Lee Luk's chicken curry with pickled pineapple. The Thai green chicken curry is practically an Australian dinner staple. If you have time on your side, pound your own curry paste by hand à la Palisa Anderson's gaeng keow wan gai. For a spicy-sour hit, the Chiang Mai curry sings with ginger and tamarind; or ...

  2. Mild chicken curry recipe

    Set aside until needed. 2. Heat butter over a medium-high heat, add onion and stir occasionally until tender (5-7 minutes), then set aside. 3. Increase heat to high and add chicken to pan in batches, turning until seared (5 minutes). Return onion to pan with 1/2 cup water, or enough to just cover chicken and bring to a simmer.

  3. Chiang Mai chicken curry recipe

    Main. 1. For curry paste, chop chillies, then pound with remaining ingredients and 1 tsp salt to a smooth. paste with a mortar and pestle (or process in a small food processor). 2. Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant (1-2 minutes). Add chicken and star anise, stir to coat, then add 400ml ...

  4. Curry recipes: the ultimate collection

    Jul 14, 2022 6:39pm. (5 images) Beef and potato Massaman curry. How many curries is too many curries? The limit does not exist. If you're seeking some classic chicken curries, slow-cooked beef numbers, or meat-free options that will please vegetarians and omnivores alike, you need only to simmer your way through these recipes.

  5. Thai green curry recipe: Green chicken curry recipe

    1. Scrape fibrous outer layer from coriander roots, soak in a bowl of cold water to remove grit (5 minutes), then drain, rinse, finely chop and set aside. 2. Pound birdseye chilli and ¼ tsp sea salt to a fine paste in a mortar and pestle (5 minutes). 3.

  6. Yellow curry of chicken

    Alternatively, blend in a bowl with a hand-held blender. 2. Heat a large saucepan or wok over high heat. Add curry paste and stir occasionally until fragrant and starting to sizzle. Add coconut milk and bring to a simmer, then reduce heat to low. Add chicken thighs and simmer, stirring occasionally until cooked (15-20 minutes).

  7. Chicken katsu curry recipe

    Main. For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes.

  8. Cape Malay Chicken Curry Recipe

    Stir the spices through until the aromas start to come forward. Add the chicken stock, stir through and cook covered for 40 minutes on a slow bubble. Add extra water if the stock reduces too far (it shouldn't). Add the tomatoes and tomato paste and stir through. Cook uncovered for 30 minutes.

  9. Chicken curry with lemongrass

    Put the chicken and curry powder in a bowl and toss to coat well. Season with sea salt. Heat the oil in a large heavy-based pan over a medium heat. Add the shallots and chilli and fry for 2 minutes. Add the chicken and cook until sealed and browned all over. Add the lemongrass, ginger, fish sauce, sugar, potatoes and stock to the pan.

  10. Mangalorean chicken curry

    Place in a blender. To make the curry, turn the heat up to high and add 1 tablespoon of ghee or oil then fry the sliced onion with some salt until coloured on the edges. Add to the coconut, along with the ground spices, garlic, ginger and a splash of water and blend until smooth. Heat the remaining ghee or oil in a large non-stick saucepan over ...

  11. Authentic Indian Chicken Curry Recipe

    3 chicken breasts, diced into inch sized pieces (fat and sinew removed) 1 tablespoon of Madras curry paste. 2 or 3 different coloured sweet peppers (capsicum/bell peppers) (red, orange, yellow or green) 1 box of cherry tomatoes, halved. Red or green Chilli's to suit your spice taste. 1 can of coconut milk.

  12. Chicken Curry

    Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

  13. Chicken Tikka Masala

    Add the tomato paste. Add the tomato puree, water, salt and sugar. Bring the sauce to a simmer, cover and simmer for 15-20 minutes. Stir in the cream. Remove the grilled/roasted chicken pieces from the skewers and add them to the sauce along with the reserved drippings from the roasting pan.

  14. Authentic Indian Chicken Curry

    Turn the heat down to low. Cover the pan and cook chicken on low for 10 minutes. After 10 minutes check for the water consistency in the curry. Add 2 tablespoons to ¼ cup water if needed. Cover and cook the curry on low for 20 minutes or just until the chicken is tender. Stir once in between cooking.

  15. Quick Chicken Curry {15 minutes}

    Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened. Stir in chicken until warmed through, 1-2 more minutes.

  16. Malaysian Chicken Curry

    Add the chicken and stir to coat in the paste. Pour in the coconut milk and ½ a cup of water, season with salt and bring to a gentle simmer. Cover with a lid and let cook over a medium-low heat for 30-35 minutes or until the meat falls away easily from the bone.

  17. Butter Chicken (Murgh Makhani)

    Heat the ghee in a large pan or medium stock pot over medium-high heat and cook the onions until soft and translucent and beginning turn golden, 5-7 minutes. Add the garlic and ginger and cook for another minute. Stir in the chicken with all of the marinade.

  18. Thai Peanut Chicken

    Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, brown sugar (for paleo Thai peanut chicken omit the sugar), salt and ...

  19. Savor The Exquisite: Gourmet Traveller's Chicken Stir Fry Recipe For A

    Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring constantly, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. 3. Sauté the Vegetables: In the same skillet, add a little oil and heat over medium-high heat.

  20. Eight of the Best Restaurants in Moscow, Russia

    Café Pushkin. Designed to recreate the feel of a 19th century aristocrat's house, Café Pushkin has become one of the most popular restaurants in Moscow, thanks to the quality of its food, impeccable service and the excellent vodka selection. The atmosphere of pre-Revolution Russia is delightfully charming, from the flowery script of the ...

  21. Moscow and Murmansk, The City Above The Arctic Circle

    The Endless Traveller. St. Petersburg, Russia's Beauty. I spent 3 days in Murmansk before embarking on my last long-distance train ride in Russia. Murmansk to Saint Petersburg in 24 hours.

  22. Ten of the world's weirdest restaurants

    Bangkok's Royal Dragon is monumental. The colossal seafood place sprawls across 8.35 acres, has 1,000 staff, and requires 540 costumed waiters on roller skates to serve some 5,000 customers. And ...

  23. Top Things to See in Moscow's Red Square

    St. Basil's Cathedral. TripSavvy / Christopher Larson. Few sights are as iconic not only of Moscow and Red Square but indeed of Russia than St. Basil's Cathedral, whose colorful, onion-shaped domes are a symbol of the country around the world. Officially known as the Cathedral of Vasily the Blessed, this church has stood since 1561, which is ...