Chinese Chicken Curry Recipe

Name: Chinese Chicken Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
Cuisine: Chinese
Ingredients: 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

By Jon Andrew

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. ...

History of Chinese Curry
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.

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Serves: Two

Tricky

Cook in: 50 min

Prep: 20 min

What equipment do you need ?

Wok

Measuring Jug

Mixing Bowl

Kitchen Scales

Title

Kitchen Scales

10kg Stainless Steel Digital LCD Electronic Kitchen Cooking Food Weighing Scales

£5.60

Black Steel Wok, Chinese Non Stick Frying Pan 30CM 12"

A Black Steel Wok is a traditional Chinese cooking vessel, designed for versatility and efficiency in the kitchen.

£8.95 (Est.)

Plastic Measuring Jug

Measuring Jug 1L or 2L Clear Plastic Kitchen Freezer Microwave Dishwasher Safe

£5.99

Plastic Mixing Bowl

3L Mixing Bowl For Baking Cooking Serving Kitchen Non Slip Base Dishwasher Safe

£6.45 (Est.)

Video:Cooking Chinese Chicken Curry

Video may vary from this recipe

What is Chinese Chicken 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. ...

Variations of Chinese Chicken Curry
Chinese chicken curry can be prepared in various ways, each offering a unique twist on the traditional dish.

The base typically consists of tender chicken pieces simmered in a rich, aromatic curry sauce, which may include a blend of spices such as ginger, garlic, and turmeric.

Some variations incorporate vegetables like bell peppers and peas, enhancing both flavour and nutrition.

Additionally, the dish can be served with different accompaniments, such as steamed rice or noodles.

How to make Chinese Curry

Cuisine:Chinese

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Ingredients Nutrition Cost

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

Egg freeNut free

Nutrition:
This is per 240g serving

Calories: 254
Protein: 16g
Fat: 15g
Carbohydrates: 16g
Fiber: 3.4g
Sugar: 6.2g

Cost to make:
£5.18 / $6.62 (Est.)

*Prices may vary.

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.

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Chefs Tips for making Chinese Chicken Curry.

Is Chinese Curry Hot ?

Chinese curry can vary in spiciness depending on the region and the specific recipe used. This recipe is mild.

How long will chinese curry last ?

The shelf life of Chinese chicken curry largely depends on how it is stored. When kept in the refrigerator, it can typically last for about three to four days.

Can I make Chinese Chicken Curry in advance?

Yes, you can prepare Chinese Chicken Curry in advance. Preparing the dish ahead of time allows the flavors to develop, enhancing the overall taste. When storing, ensure it is kept in an airtight container in the refrigerator, and reheat thoroughly before serving.

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