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Gok's Healthy Chinese Takeaway 🍛

If you fancy a cheeky takeaway every now and then, but don’t fancy all those calories, Gok’s got the solution you need. He’s back in the kitchen putting his spin on the classic Chinese takeaway chicken curry with fried rice and chips - and he’s serving it up for half the calories of the takeaway version!

Gok's Chinese Chicken Curry, Fried Rice And Chips

Serves 4

Ingredients

For The Sauce:

ground nut oil for frying 

2 onions, cut into strips 

5 crushed garlic cloves

2 carrots, sliced into thick discs

2 tbsp plain flour

4 tsp medium curry powder 

600ml chicken stock 

2 tsp clear honey

4 tsp light soy

1 bay leaf

1 tsp garam masala 

1 tsp oil

1 carrot, sliced

1 small onion, chopped

½ cup frozen peas, defrosted

2 large cooked chicken breasts, chopped

½ tsp salt, to taste

1 tsp white pepper, to taste 

Cornflour, to thicken

Method

1. Heat a little oil in a wok or deep saucepan. Fry the onions and garlic for 2 minutes until soft, then add the carrots and cook on a low heat for 8 minutes. 

2. Stir the flour and curry powder into the onions, garlic and carrot and cook for 1 minute.

3. Gradually stir in the stock, mixing well and beating out any lumps. 

4. Add the honey, soy and bay leaf to the saucepan and bring to the boil, then  lower the heat and simmer for 15 minutes.

5. Add the garam masala and allow it to cook for 1 minute and then strain the mixture through a sieve. 

6. In a separate pan, heat 1 tsp oil then add the carrot and chopped onion and cook for a few minutes to soften. Add the chicken and peas and heat through. 

7. Pour the strained curry sauce into the pan and bring to a simmer, thickening with cornflour if necessary. Season with salt and pepper and keep warm.

TIP: Freeze any leftover curry mixture for another time. 

Golden Veg Fried Rice

Serves: 2

Ingredients

a little bran oil 

4 spring onions, diced

1 clove garlic, crushed 

¼ carrot, cut in small diamonds

10 water chestnuts

5 baby corn, diced

½  cup peas

½  red pepper, diced

2 eggs, whisked

350g cooked long grain white rice *see important note below regarding rice*

light soy sauce

dark soy sauce

fish sauce

salt and white pepper

To serve:

Sliced spring onion

Chopped cashew nuts 

Method

1. Heat a wok on a high heat and add 2 tablespoons of oil. 

2. When the oil is hot, add all of the veg to the wok and fry off for 2 minutes. 

3. Add in the eggs and scramble in the bottom of the wok. 

4. When the mix is 90% cooked, add the rice. Stir fry for 1 minute until piping hot and steaming.

5. Add all the other ingredients and stir fry. Season with salt and white pepper to taste. 

6. Serve with extra spring onions and cashews. 

Important notes

- The rice must be cooled down immediately, within one hour of cooking and kept in the fridge until you reheat it. 

- Do not reheat rice unless it has been chilled down safely, and only reheat rice more than once. 

- Make sure it is very hot (steaming) all the way through before eating. 

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