Chinese Chicken Curry

4.92 from 24 votes

This Chinese chicken curry recipe is quicker to make than to dial your takeout restaurant! It's also a lot healthier and more filling!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Chinese

Keyword: Chinese chicken curry, Chinese curry

Servings:

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.

If they potatoes are cut too small they can fall apart while cooking. Waxy potatoes are more likely to hold their shape than flour varieties.
Either skinless boneless chicken breasts or thighs could be used in this recipe. I find that thighs give more flavour, as well as being cheaper.