Chinese Chicken Curry
Cowbridge Kitchen
About This Recipe
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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The history of Chinese curry is a fascinating blend of cultural influences and culinary evolution. While curry is often associated with Indian cuisine, its introduction to China can be traced back to the 19th century, during the period of British colonialism in India.
British traders and soldiers brought curry powder and the concept of curry dishes to China, particularly to regions like Hong Kong and Macau, where the fusion of flavors began to take shape. Over time, Chinese cooks adapted these spices to suit local palates, incorporating ingredients such as soy sauce, ginger, and garlic, which are staples in Chinese cooking. This adaptation led to the creation of unique dishes like curry chicken and curry beef, often served with rice or noodles.
The popularity of curry in China continued to grow, especially in the late 20th century, as globalization and the rise of international cuisine made diverse flavors more accessible.
Today, Chinese curry is a beloved dish that reflects a rich tapestry of historical exchanges, showcasing how culinary traditions can evolve and merge over time.
20 mins Prep.
50 minutes Cooking time.
Time
Calories: 254
Protein: 16g
Fat: 15g
Carbohydrates: 16g
Fiber: 3.4g
Sugar: 6.2g
Nutrition
Servings
Difficulty
The cost to make this is much cheaper than a takeaway.
This recipe falls into the category of Fakeaway recipes
Cost to make:
£5.18 / $6.62 (Est.)
Equipment:
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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.
Cuisine:Chinese
ingredients
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
- Cook the Onion , Garlic and Chilli flakes in the melted butter until soft.
- In a jug make up 400 ml of Chicken stock using 2 Chicken Stock Cube.
- Add the Soy sauce & Oyster sauce to the stock and mix well.
- 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.
- 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.
- Dice up the two chicken breasts
- Fry off the chicken in a pan with a splash of olive oil.
- Add the peas to the pan
- Cover and cook for 10 - 15 minutes , or until the chicken is cooked and juicy. Remove the lid and add the curry sauce.
- Mix together and cook for a further 20 minutes , or until the chicken is cooked through.
With a Chinese curry it is best to chop the onions into large chunks.
