This Chinese chicken curry recipe is so quick to make, you won’t be dialing your takeout restaurant any time soon! It’s also loads healthier and more filling!
For more healthy and delicious Chinese recipes check out Speedy Sesame Shrimp Stir Fry.
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.
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 in China, which was a completely new experience.
Fresh and healthy food as opposed to deep fried and loaded with salt and sugar.
How is Chinese Chicken curry different from Indian curry?
If you are not an expert on both countries’ cuisines, it might be confusing as we often associate curry with Indian food. However curry is eaten in many Asian countries and China is one of them.
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.
Neither Indian nor Chinese curries use corn starch to thicken the sauce.
This being said, 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, and 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.
What vegetables can I use in Chinese Curry?
Traditionally green peppers and potatoes are used as well as a whole array of other vegetables. In 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 you can use anything from carrots to broccoli to suit your own taste and what is available in your fridge.
Do you serve it over rice or noodles?
Chinese curry is absolutely delicious served over plain steamed rice but if you prefer noodles, who am I to stop you?!
Can I freeze Chicken Curry?
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!
If you like this curry, check out more curry recipes on our site:
Ingredients
- 4 skinless, boneless chicken thighs cut in bite sized pieces
- 1 tsp 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
- ½ tsp Chinese 5 spice powder
- 400ml/1 ½ cup 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
Ceoma says
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.
Julia Frey (Vikalinka) says
Thank you for such a lovely review, Ceoma!
Michelle says
Easy recipe to follow and absolutely delicious. I always make Indian style curries but the Chinese spice was a lovely change. Can’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.
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! 🙂
Liz says
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.
Martyn says
Brilliant, tasty, good results everytime
vikalinka says
What I want to hear! Thanks, Martyn!
Denise says
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!
vikalinka says
Fantastic news, Denise!
Lesley Crofts says
Tastes as great as it smells. Brilliant for.a quick healthy (takeaway) curry. Living in France was so craving a decent curry so thank you.
vikalinka says
So pleased you could satisfy your cravings with this recipe, Lesley!
Jean says
A perfect curry, tasty but not hot. Even my husband enjoyed it and he usually likes the hottest Indian curry.
vikalinka says
I am so pleased both you and your husband enjoyed it, Jean! 🙂
Graham Davies says
Your recipe was found while searching for a Chinese Chicken Curry recipe. I chose yours due to its simplicity compared to others, also the recent and very positive reviews. I have to say it turned as good or even better than I hoped. Brilliant. I cooked for 4 ( including 2 friends who were advised they were my guinea pigs) and everyone felt it was cracker. Will definitely look for more of your recipes. My wife and I can now be added to your numerous fans. Will recommend,,
vikalinka says
Wow, I am so pleased to hear it, Graham! Comments like yours really make all the difference to me!
Tina says
Delicious! I found the potatoes weren’t cooked all the way through after the cooking time so had to leave on for much longer, did I do something wrong?
vikalinka says
I don’t think you did anything wrong, Tina but so many things can affect that. The size of potato pieces, the heat level, the amount of liquid in the pan, even variety of potatoes can change cooking time.There are so many variables when it comes to cooking in different kitchens with all kinds of equipment, so it’s impossible to account for all of them in a recipe.Leaving them cook longer was exactly the right thing to do. 🙂
Linda says
Smells so good but so bland! How do you spice it up? Also, what isChinese about this dish?
vikalinka says
Hi Linda, this curry is not meant to be spicy however it should be far from bland. If yours turned out bland, the first thing I would do is to add salt. It brings all other flavours to life. I would also check if your other spices are up to date. With the combination that is used in this recipe this dish should be a flavour bomb. You are asking what Chinese is about this dish…I’ve answered your question in full in the post itself. Happy reading and cooking!
Best, Julia
DrTeeth says
Checck how old your curry powder and 5 spice is… and make sure you release the aromatics by frying your spice mix at step 4. Also make sure you are not using reduced salt soy… if your pices are good, it will be seasoning. Add 1/4 tsp salt, stir and taste. You may need to do this a couple of times.
Neil walker says
i Added mushrooms n peas it was tops
vikalinka says
Oh I love the sound of that, Neil! Mushrooms are always the best addition. 🙂
I Burns says
Superb recipe. Kids enjoyed it as well. Couldn’t find corn starch so used corn flour instead.
vikalinka says
I am so glad you all enjoyed it! Cornstarch and corn flour are the same thing, just different names.
I Burns says
Superb recipe. Kids enjoyed it as well.
Amanda says
I made this tonight, absolutely lovely.
vikalinka says
That is so great! Thanks for you feedback, Amanda!
Nick says
Wow I take my hat off to you for this little beauty.. thank you x
vikalinka says
My pleasure, Nick. Glad you enjoyed it!
Claire says
Made this tonight for my family it was delicious even the children enjoyed it . Clean plates all round! thank you for sharing
vikalinka says
Nothing makes me happier when the meal is a success with everyone including children! Thank you for sharing with me, Claire.
Rachel says
This is a delicious Chinese chicken curry. I used madras curry powder. I didn’t add the potato but well worth a try.
vikalinka says
Madras curry is one of my favourites too, Rachel! So glad to hear you enjoyed it!
Raj says
Recipe is yummy. Can you please share the curry powder (brand) that has been used . If it was home made can you please share the ingredients
vikalinka says
Hi Raj, I am so glad you enjoyed this Chinese Chicken curry. The curry powder I used was brought to me from India by my husband. It’s delicious and fragrant. I am afraid I am not able to share any particular brand since they vary from country to country.
Herg says
Delicious recipe, I added some home-made chapati.
Thanks a bunch!
vikalinka says
Homemade chapati sounds like an amazing addition to this curry!
Milana says
Can the Chinese 5 spice powder be substitued with something else?
vikalinka says
Hi Milana, the Chinese 5 spice is a blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns, so you can add 1/4 tsp of each instead.
Natalia says
Hi Julia, I made this Chicken Curry yesterday, and it turned out really nice. The only thing – I had to tweak the recipe a little bit. It says “mix the soy sauce with corn starch, then add chicken pieces and let marinade for 15 minutes.” But after mixing 1 tsp soy sauce with 2 tbsp corn starch you’d get a thick paste not usable for marinating. So, I used 3 tbsp soy sauce, and it was just enough liquid to marinate the chicken.
vikalinka says
Hi Natalia, fair enough. The 2 tbsp of cornstarch was a typo and was meant to be only 2 teaspoons. I have corrected the typo. Thank you for bringing it to my attention.
Also, I wanted to mention that mixing of soy sauce and cornstarch is a technique called “velveting” in Chinese cooking. It’s used to preserve the juiciness of the meat by coating it in cornstarch with a help of a bit of liquid, so it’s not meant to be a marinade. It serves a different purpose. It’s similar to meat being dredged in flour in European cooking.
Dina says
Julia, this Chinese chicken curry looks so delicious! All that garlic and ginger has me craving it so bad right now! My family would totally love this!
vikalinka says
Thank you so much, Dina! We are big fans of the garlic and ginger combo here as well!
Katya says
It looks amazing! I love that you added potatoes to your Chicken Curry. I’ve made a chicken curry before but never with potatoes.
vikalinka says
Thanks, Katya! I love that potatoes make this curry quite a bit more substantial while being very low fat.
NatalyaD says
I have been craving this Chinese chicken curry after seen this recipe. I love a good curry recipe, this one looks like it’s easy to do at home. I think I am going to add it to cauliflower rice!
vikalinka says
Cauliflower rice will be a perfect low carb rice substitute here, Natalya!
Valentina says
I can almost smell the aroma of this Chicken Curry filling my kitchen. Amazing, thanks for sharing the recipe.
vikalinka says
Oh yes it smells every bit as good as it tastes, Valentina!