Fused by Fiona Uyema has launched its latest healthy cooking innovation - a delicious Chinese curry sauce option created after years of recipe tasting. Here are four tasty recipes to try out this week.
Fused Chinese chicken curry
Serves 4
Ingredients
- 1 tub of Fused premium Chinese curry sauce
- preferred oil, for frying
- 4 chicken breasts, cut into bite-size pieces
- 1 onion, peeled and sliced
- ½ each of red, yellow, and green peppers, cut into cubes
- freshly steamed rice, to serve
Method
- Heat oil in a frying pan or wok over medium-high heat.
- Add the onion and chicken pieces. Fry until the chicken is nearly cooked through, adding a splash of water to keep the chicken moist.
- Add the mixed peppers and continue frying until the chicken is fully cooked.
- In a separate saucepan, prepare Fused premium Chinese curry sauce as per the packet instructions. Mix one tub of curry mix with 800ml of water, bring to a boil, and simmer for 5 minutes.
- Add the chicken, onion, and peppers to the curry sauce. Mix well and continue to simmer over low-medium heat. If you prefer a thinner sauce, add more water.
- Serve with freshly steamed rice.
Takeaway-style Fused Chinese curry chips with cheese
Serves 4
Ingredients
- ½ tub of Fused premium Chinese curry sauce
- preferred oil
- 8 large potatoes, washed and peeled
- cheddar or mozzarella cheese, freshly grated
Method
- Cut the potatoes into thick chips and rinse off excess starch. Dry them with a kitchen towel.
- Drizzle your preferred oil over the chips in a bowl. The amount of oil will vary depending on your cooking method. An air fryer requires less oil than an oven.
- Place the chips in a preheated air fryer at 200°C for 25 minutes, shaking the basket occasionally. Alternatively, cook in a preheated oven at 200°C for 40 minutes.
- In a saucepan, prepare Fused premium Chinese curry sauce as per the packet instructions. Mix ½ tub of curry mix with 400ml of water, bring to a boil, and simmer for 5 minutes.
- Lay the cooked chips on a serving tray, pour the curry sauce over them, and sprinkle generously with grated cheese.
- Enjoy your ultimate fakeaway!
Fused vegetarian Chinese curry
Serves 4
Ingredients
- 1 tub of premium Chinese curry sauce
- preferred oil, for frying
- 2 garlic cloves, finely diced
- 1 thumb-sized piece of ginger, finely grated
- 1 tin of chickpeas, drained
- 1 red onion, peeled and chopped
- 1 carrot, peeled and chopped
- a few handfuls of broccoli, cut into chunks
- a few handfuls of cauliflower, cut into chunks
- freshly steamed rice, to serve
Method
- Heat oil in a frying pan or wok over medium-high heat.
- Add garlic and ginger to the oil and fry for a few minutes to season the oil.
- Add the vegetables and stir-fry until they are cooked to your liking. Add a splash of water if needed to keep the vegetables moist.
- Stir in the chickpeas and combine everything well.
- In a separate saucepan, prepare Fused premium Chinese curry sauce by mixing 1 tub of curry mix with 800ml of water. Bring to a boil and simmer for 5 minutes.
- Add the vegetable and chickpea mix to the curry sauce and simmer over low-medium heat. If you prefer a thinner curry, add more water.
- Serve with freshly steamed rice.
Fused premium spice bag topped with Fused premium curry sauce
Serves 2
Ingredients
- Fused spice bag seasoning
- 2 tablespoons Fused soy sauce
- 2 chicken breasts, cut into strips
- 2 tablespoons potato starch or cornflour
- preferred oil
- 1 onion, peeled and sliced
- 1 red pepper, sliced
- 1 red chilli, sliced (optional)
- 4 large potatoes, washed and peeled
- ½ tub of Fused premium Chinese curry sauce
Method
- Season the chicken strips with Fused soy sauce and Fused spice bag seasoning. Coat the strips with potato starch or cornflour.
- Cut the potatoes into thick chips, rinse off excess starch, and dry them with kitchen towel. Drizzle oil over the chips and season with Fused spice bag seasoning.
- Cook the chips in a preheated air fryer at 200°C for 25 minutes, shaking occasionally, or bake in a preheated oven at 200°C for 40 minutes.
- Cook the chicken strips in a preheated air fryer at 180°C for 10 minutes or in a preheated oven at 180°C until cooked through.
- Heat oil in a pan or wok and fry the onions, peppers, and chilli for 1–2 minutes. Toss in the cooked chicken strips and chips. Taste and adjust seasoning with Fused spice bag seasoning.
- In a separate saucepan, prepare Fused premium Chinese curry sauce by mixing ½ tub of curry mix with 400ml of water. Bring to a boil and simmer for 5 minutes.
- Serve the spice bag dish on a large platter and drizzle the curry sauce over the top or serve it on the side. Enjoy!
All recipes made using the new Fused Chinese curry sauce by Fiona Uyema. The entire range is available in Dunnes, SuperValu, Tesco, LIDL, Eurospar, various independent retail stores and online at fusedbyfionauyema.com.
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