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This Chinese chicken curry recipe is so quick to make, you won’t be dialling your takeout restaurant any time soon! This classic takeout curry is aromatic and packed with flavourful spices. It’s also loads healthier and more filling!

For more healthy and delicious Chinese recipes check out Speedy Sesame Shrimp Stir Fry

Chinese chicken curry
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No matter how much one loves cooking, at some point of the week we all find ourselves tired and in need of some comfort food. That often mean takeout or takeaway as it is known here in Britain. 

I know I want to order in at least once a week. It’s easy and it makes us feel like we are treating ourselves. Both great things. 

What is less than great is the hefty price the takeout meals come with and the overall calorie count. For someone who tries to introduce balance in their life, those two things are hard to swallow. Pun intended.  

Chinese chicken curry over basmati rice

Here is where my recipe for Chinese Chicken Curry comes in. Whenever we contemplate a takeaway, my kids immediately ask for Chinese over anything else. Not sure why since we hardly ever agree to that. 

I never ever feel well after I eat Westernised Chinese food. However I loved real Chinese food when visiting China, which was a completely new culinary experience. It was built around fresh and nutritious food, as opposed to dishes that were deep fried and loaded with salt and sugar. 

Chinese chicken curry ingredients.

Chinese Chicken Curry vs Indian curry

If you are not an expert on both countries’ cuisines, it might be confusing as we often associate curry with Indian food. Although curry likely originated in India, it’s eaten in many Asian countries, and China is one of them. 

The term ‘curry’ actually covers a broad swath of dishes. It’s really just a saucy dish flavoured by a mixture of ground spices. The curry spices themselves can vary, although they have some usual suspects such as turmeric and cumin.

Chinese curry is often a bit more watery in consistency than Indian curry. This is due to the fact that Indian curries often use tomatoes as natural thickeners while it’s not the case with Chinese curries.

Of course, these aren’t the only curries out there, as any lovers of Thai curries will attest!

Chinese Chicken Curry process images

Neither Indian nor Chinese curries use corn starch to thicken the sauce. But it’s important to mention that sauces are expected to be thicker in the West.

So I’ve used corn starch in my recipe to thicken my Chinese curry sauce. You can also use xanthan gum to thicken the curry sauce if you’d like to lower the carb count. 

Another point of difference is the mix of spices. In Chinese curries just a touch of the curry powder and turmeric is used along with other spices like coriander and star anise with a splash of soy sauce, while the first two are the anchor flavours in Indian curries. 

Chicken breasts or chicken thighs?

I’ve used skinless, boneless chicken thighs in this recipe as they are cheaper and more flavourful in my opinion. 

However, I know it’s a matter of taste, so you can use either skinless, boneless chicken breasts or skinless, boneless chicken thighs with visible fat removed with very similar results.

You can also use fish or shrimp for an equally authentic Chinese curry. 

Chinese Chicken Curry

What vegetables to use

Traditionally green peppers and potatoes are used as well as a whole array of other vegetables. In the British takeaway version of this curry you will always see green peas. 

Apart from the usual suspects like onions, garlic and ginger, I’ve decided to use red peppers, sugar snap peas for flavour and potatoes for sustenance.

However, one of the great things about a curry is that you can freestyle quite a lot using the ingredients you have on hand. In this curry, you can use anything from carrots to broccoli to suit your own taste and what is available in your fridge.  

Recipe Tips and Notes

  • Don’t cut your potatoes too small or they will fall apart. Waxy potatoes (like Charlotte or red potatoes), rather than floury potatoes (Maris Piper or Russet), are more likely to hold their shape and are what I grab for. But if you don’t have the choice, go ahead with any potatoes you have potatoes. Floury potatoes that fall apart will help to make the sauce thicker, which may be more what you are looking for.
  • Both skinless boneless chicken thighs or breasts could be used here. I prefer thighs as they are cheaper and add more flavour.
  • Shrimp or fish could also be used to make this a fish curry.
  • Be careful not to burn the garlic when added along with the onions. Burnt garlic has a bitter taste that can permeate a dish, and not in a good way.

Serving suggestions

Chinese curry is absolutely delicious served over plain steamed rice but if you prefer noodles, who am I to stop you?!

Personally, I love to give my rice a bit of flair. It’s such a big part of the meal, so of course it’s worth a bit of attention! My favourite with Chinese chicken curry is aromatic coconut rice, easy to make in an Instant Pot or rice cooker.

Storage and leftovers

This curry can be frozen and it reheats beautifully. It’s very easy to double the recipe and freeze half of it for the nights when you truly need a takeout because you just can’t imagine cooking! 

It can be warmed up in a microwave or on a stovetop over medium-high heat. Add a splash of water if it seems to be a bit too thick.

More curry recipes to try

4.92 from 24 votes

Chinese Chicken Curry

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4
This Chinese chicken curry recipe is quicker to make than to dial your takeout restaurant! It’s also a lot healthier and more filling!
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Equipment

Ingredients 

  • 4 skinless, boneless chicken thighs, cut in bite sized pieces
  • 1 tsp This is an affiliate link.soy sauce
  • 2 tsp corn starch
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tbsp grated ginger
  • 2-3 cloves garlic
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp Chinese 5 spice powder
  • 400ml/1 ½ cup This is an affiliate link.chicken stock
  • 2 potatoes, medium
  • 1 red pepper, sliced
  • 150g/1 cup sugar snap peas
  • salt to taste
  • chopped cilantro/coriander for serving

Instructions 

  • In a medium bowl mix the soy sauce with corn starch, then add chicken pieces and set aside until needed. 
  • Prepare the vegetables by chopping up the onion, peeling and grating ginger, peeling and cutting the potatoes and mincing the garlic. 
  • Heat 1 tablespoon of vegetable oil in a deep frying pan or a wok and add the chopped onions and ginger. Cook over medium heat for 5 minutes, then add minced garlic and cook for a few seconds. Make sure not to burn the garlic. 
  • Then add the curry powder, turmeric and the 5 spice powder, mix briefly until you can smell the aromatics. Add the chicken together with the marinade and cook it for a few minutes, so the chicken is sealed but not cooked all the way through. Add the chicken stock and deglaze the pan by scraping up the bits stuck to the bottom of it with a wooden spatula. Then add potatoes and bring everything to a boil, lower the heat and let it simmer uncovered for 15 minutes. 
  • Then add sliced red pepper and sugar snap peas and cook for 5 minutes longer. At the end, taste and add a pinch of salt if necessary. Serve over steamed white or brown rice, sprinkled with some fresh chopped cilantro and green onions. 

Video

Nutrition

Calories: 325kcal | Carbohydrates: 30g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 343mg | Potassium: 1037mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1380IU | Vitamin C: 75.2mg | Calcium: 81mg | Iron: 6.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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Recipe Rating




62 Comments

  1. Dawn says:

    5 stars
    I love Chinese chicken curry and this recipe is excellent, I’ve lost count of how many times I’ve made it. My husband really likes it too, I’m making it again on Saturday for some friends. Do you think it would be ok to freeze it?

    1. Julia Frey (Vikalinka) says:

      Hi Dawn, I am so glad you love this recipe! I am not a big fan of freezing it because it affects the texture of the vegetables. It would be absolutely fine to freeze if it had only chicken.

      1. Alvina R says:

        I have done it with meat only and when reheating I do it on the stove top adding fresh veggies then. Works perfect!

  2. Ian Schafer says:

    5 stars
    Yum yum, this so good, will be on my fav list, only question I have is that you didn’t state what type of curry to use, I only had Clive of India available so although sensational it smells more indian than chinese, but who’s complaining

    1. Julia Frey (Vikalinka) says:

      Hi Ian, Indian curry powder is what you are supposed to use. I am not aware of any other types of curry powder out there. You can use mild or hot powder, depending on what you prefer. Chinese Chicken Curry is a British takeaway classic and it does smell Indian. I explain more in the post about the crossover of those two cuisines. ๐Ÿ™‚

  3. Michael Turner says:

    5 stars
    delicious recipe. I don’t think many Chinese takeaways could do better

    1. Julia Frey (Vikalinka) says:

      Thank you so much, Michael!

  4. Geraldine says:

    5 stars
    Hi Julia. Lovely curry. Flavours blend really well together. Only thing I differently was to blend half to get a thicker sauce. Thanks for sharing. X

    1. Julia Frey (Vikalinka) says:

      Great tip!Thanks so much, Geraldine!

  5. Philip Burrows says:

    Hi, please can you confirm the amount of 5 spice? In the recipe you have ยฝ tsp Chinese 5 spice powder, in the video there is way more than that. I checked the video as I was surprised at how bland this tasted. Your recipes are normally awesome.

    1. Julia Frey (Vikalinka) says:

      The amounts are correct as written. Besides, 5 spice powder, the curry is also flavoured by curry powder, turmeric, garlic, ginger and soy sauce. I would suggest adding more salt if it tasted bland to you. Another reason could be that the spices used were out of date and lost their strength.

  6. Ceoma says:

    5 stars
    Since my local Chinese Restaurant closed down, I’ve been trying to find a recipe that’s similar to the curry served there. This curry recipe, however, tastes *way* better then the one there. I highly recommend that you make this.

    1. Julia Frey (Vikalinka) says:

      Thank you for such a lovely review, Ceoma!

  7. Michelle says:

    5 stars
    Easy recipe to follow and absolutely delicious. I always make Indian style curries but the Chinese spice was a lovely change. Canโ€™t take the credit even though I discovered your recipe online…my daughter made it as the 4th dinner during lockdown. Mind you we are now in week 12.

    1. Julia Frey (Vikalinka) says:

      I am so glad to hear it, Michelle!! We are still home as well, so many different dishes have been tried at this point to keep my kids interested! ๐Ÿ™‚

  8. Liz says:

    4 stars
    I just tried this recipe tonight for dinner and it was delicious especially given that it was my first time making curry. The only thing is I feel that it’s missing something that could elevate the flavor even more. Also 400 ml of chicken stock didn’t seem to be enough to cover the veggies, potatos and chicken.

  9. Martyn says:

    5 stars
    Brilliant, tasty, good results everytime

    1. vikalinka says:

      What I want to hear! Thanks, Martyn!

  10. Denise says:

    5 stars
    Delicious and exactly what I was in the mood for. I’ll definitely make this again and again! Indian curry is my cooking specialty, but i love Chinese and Japanese curries too!

    1. vikalinka says:

      Fantastic news, Denise!