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chinese chicken curry

Chinese Chicken Curry

Cowbridge Kitchen

This Chinese chicken curry recipe is based on our Chinese Curry Sauce with large chunky onions and the addition of peas.

This Chinese Chicken Curry is perfectly served with Egg Fried Rice and Spring Rolls.

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You can make this curry in about 1hr 10 minutes
20 mins Prep.
50 minutes Cooking time.
Cooking timer Time
This is per 240g serving
Calories: 254
Protein: 16g
Fat: 15g
Carbohydrates: 16g
Fiber: 3.4g
Sugar: 6.2g
Nutritional information Nutrition
This recipe is to serve 2 people Table for Two Servings
Tricky : You will need to have some experience to make this, but anyone can do it with practice. Chefs hat Difficulty
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Video may vary from this recipe

How to make Chinese Curry

Chinese curry from the takeaway is easy enough to make as this recipe shows. Most Chinese takeaway food is thickened with Cornstarch to give the sauce a translucient texture.

In this recipe we have used flour and water to make a roux, but you can use a cornstarch slurry to give it a more authentic look.

The great thing about curry and Chinese curry in particular is that you can throw lots of veg into it. We have made this recipe with peas.

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serving tray Cuisine:Chinese
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400 g Diced Chicken Breast
100 g Fresh peas
30 g of Butter
30 g of Plain Flour
2 tablespoons of Coconut Yogurt
400 ml chicken stock (Made with 2 chicken stock cube)
1 tablespoon of Soy sauce
1 tablespoon of Oyster sauce
1 Brown onion (Chopped)
1 teaspoon of Lazy Garlic
2 teaspoons of hot curry powder
1/2 teaspoon of Ginger Paste
Pinch of chilli flakes
1 teaspoon of Chinese Five Spice
1 Star anise
1/2 teaspoon of Ground cumin

Cooking Instructions

  1. Cook the Onion , Garlic and Chilli flakes in the melted butter until soft.
  2. In a jug make up 400 ml of Chicken stock using 2 Chicken Stock Cube.
  3. Add the Soy sauce & Oyster sauce to the stock and mix well.
  4. In a small bowl , mix together the Flour , Curry Powder , Five Spice & Cumin. When the onions are soft add the flour and spice's to the pan and mix together with a fork to form a roux.
  5. Add the Chicken stock and the Star Anise to the pan , then bring to the boil and simmer for 10 minutes so that the sauce can thicken and all of the flavour has a chance to develop.
  6. Dice up the two chicken breasts
  7. Fry off the chicken in a pan with a splash of olive oil.
  8. Add the peas to the pan
  9. Cover and cook for 10 - 15 minutes , or until the chicken is cooked and juicy. Remove the lid and add the curry sauce.
  10. Mix together and cook for a further 20 minutes , or until the chicken is cooked through.
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Tips -
Other ideas:
'With a Chinese curry it is best to chop the onions into large chunks...'