chinese chicken curry

Tender chicken slices, bell pepper, onion and green peas cooked in flavourful homemade Chinese curry sauce.

Chinese Chicken Curry

oz Chicken breast

chicken thigh

onion

Bell pepper (sliced)

Green peas

Spring onions

(chopped

tbsp Vegetable oil

tbsp Garlic

tbsp Soy sauce

White pepper

Chicken stock

Curry

tsp Chinese five spices powder (see details in note)

Turmeric powder

Chilli powder (Or paprika powder)

((adjust salt according

Sugar

tsp Corn Starch

tbsp Plain Flour

Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.

Prepare the vegetables by cut the onion and bell pepper into thin slices. Finely chop the garlic cloves.

In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.

Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce is start to get thicken, turn off the heat and set aside. Keep it warm.

In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry with medium-high heat for 2-3 minutes until cooked through.

Push the chicken to one side of pan and add the chopped garlic in. Stir for few seconds and follow with the onion, pepper slices and green peas. Stir well and cook for 1-2 minutes.

Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. ( If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference. )

Make a taste test and extra salt or sugar to your taste, if needed.

Remove from heat and transfer to serving plate. Serve immediately.

Serve over a bowl of steamed rice, garnish with chopped spring onions and make it a delicious meal.

oz Chicken breast (Or chicken thigh

½ Sweet onion (sliced)

onions (chopped

tbsp Garlic ((Chopped))

Chicken stock ((low sodium

Easy mid-week recipe for a Chinese Chicken Curry. Made using Mayflower curry powder, five spice and garlic. This is a great light, healthy alternative to takeaway - which tastes better! 

Chinese Chicken Curry Recipe

tbsp Oil, Vegetable, Sunflower

Onion

Garlic Cloves

tsp Chinese Five Spice

Chicken Breasts

Mayflower Medium Curry Sauce Mix

Water

Vegetables (peas, peppers, waterchestnuts - whatever you choose!)

Chop the chicken into even sized pieces, slice...

Chop the chicken into even sized pieces, slice your onion and mince the garlic

Heat oil in a non-stick pan, then add...

Heat oil in a non-stick pan, then add the sliced onion - cook until they begin to turn brown and sweeten

Add the chicken, five spice and garlic to...

Add the chicken, five spice and garlic to the pan, mix to coat the chicken and cook for a couple of minutes 

Meanwhile, whisk 85g (3oz) of curry sauce mix...

Meanwhile, whisk 85g (3oz) of curry sauce mix into 340ml of cold water

Add the curry sauce mix to the pan...

Add the curry sauce mix to the pan of chicken and onions, stir and bring to a simmer

Add the veggies, and continue to cook until...

Add the veggies, and continue to cook until everything is hot and the chicken cooked

If you need to thicken the sauce, add...

If you need to thicken the sauce, add more powder. If you want to make it runnier, add more water. 

Chinese chicken curry in this article is incredibly delicious and can be addictive when served with steamed rice.

This recipe is an easy Chinese curry influenced by the Malaysian cooking style. It is slightly different from the Malay and Nyonya style curry chicken, and you will expect the same flavor from the Chinese restaurants in Malaysia.

chicken bone-in, skin-on thighs

tsp light soy sauce

tsp salt

onions

garlic

ginger

galangal

turmeric

lemongrass

red chilies (100 grams)

candlenuts

peanut oil

tbsp Baba brand Malaysian curry powder

curry leaves

potatoes

coconut cream

tsp sugar

Cut the chicken thighs into large chunks, bone-in...

Cut the chicken thighs into large chunks, bone-in and skin-on. 

Marinate the chicken pieces with light soy sauce...

Marinate the chicken pieces with light soy sauce and salt for half a day.

Cut the onions into large chunks.

Peel a few cloves of garlic.

Chop a thumbs size ginger with skin removed.

Cut the galangal into thin slices.

Remove the skin of the turmeric.

Bash the lemongrass, and remove the green section...

Bash the lemongrass, and remove the green section and the fibrous outer layer. Next, cut the inner bulb that is more tender into thin slices.

Remove the seeds of the chilies, and cut...

Remove the seeds of the chilies, and cut them into small pieces.

Crush a few candlenuts 

Blend all the ingredients in the blender by...

Blend all the ingredients in the blender by adding a few tablespoons of peanut oil and some water.

Heat 3 tablespoons of oil in the wok....

Heat 3 tablespoons of oil in the wok. Fry the blended ingredients over low heat until it becomes very dry. 

Add the curry leaves, curry powder, and marinated...

Add the curry leaves, curry powder, and marinated chicken.

Add about 1.5 cups of water to simmer...

Add about 1.5 cups of water to simmer at low heat for ten minutes.

Add the potatoes and the coconut cream and...

Add the potatoes and the coconut cream and bring the curry to a boil.

Continue cooking over low heat until the potatoes...

Continue cooking over low heat until the potatoes are tender, about twenty minutes.

Season with sugar and salt to taste.

https://mediavine-res.cloudinary.com/video/upload/hws6lt4gejs9bdfzkh4e.mp4

Chinese chicken curry in this video is incredibly delicious and can be addictive when served with steamed rice.
This recipe is an easy Chinese curry influenced by the Malaysian cooking style. It is slightly different from the Malay and Nyonya style curry chicken, and you will expect the same flavor from the Chinese restaurants in Malaysia.
This easy curry recipe is suitable for the whole family to enjoy. It is less spicy because I have removed the seeds of the red chili and does not use bird’s eye chilies and dried chilies.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-chicken-curry/ )

Ingredients:
A (marinate the chicken)
1kg chicken bone-in, skin-on thighs
2 tsp light soy sauce
2 tsp salt

B (ingredients to be blended)
2 medium-size onions
4 cloves of garlic
15g ginger
20g galangal
10g turmeric
3 lemongrass
5 red chilies (100g)
5 candlenuts

C (others)
2 tbsp of peanut oil
4 tbsp Baba brand Malaysian curry powder
1 stalk of curry leaves
500g potatoes
200ml coconut cream
1 tsp sugar
1/2 tsp salt

Method:
Preparation
- Cut the chicken thighs into large chunks, bone-in and skin-on. 
- Marinate the chicken pieces with light soy sauce and salt for half a day.
- Cut the onions into large chunks.
- Peel a few cloves of garlic.
- Chop a thumbs size ginger with skin removed.
- Cut the galangal into thin slices.
- Remove the skin of the turmeric.
- Bash the lemongrass, and remove the green section and the fibrous outer layer. Next, cut the inner bulb that is more tender into thin slices.
- Remove the seeds of the chilies, and cut them into small pieces.
- Crush a few candlenuts 
- Blend all the ingredients in the blender by adding a few tablespoons of peanut oil and some water.
Cook the curry
- Heat 3 tablespoons of oil in the wok. Fry the blended ingredients over low heat until it becomes very dry. 
- Add the curry leaves, curry powder, and marinated chicken.
- Add about 1.5 cups of water to simmer at low heat for ten minutes.
- Add the potatoes and the coconut cream and bring the curry to a boil.
- Continue cooking over low heat until the potatoes are tender, about twenty minutes.
- Season with sugar and salt to taste.

#ChineseChickenCurry #MalaysanChickenCurry

=======================================
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Chinese chicken curry recipe - How to cook delicious & addictive curry minus the intense heat

Chinese chicken curry is what happens when Indian goes traveling.

Chinese chicken curry

chicken

tsp shaoxing wine

soy sauce (all purpose or light)

tsp potato starch (cornstarch is OK too)

tbsp neutral oil (vegetable, canola etc)

marinated chicken

onion (fairly large dice)

celery

garlic ginger paste (- garlic

curry powder

tsp five spice powder

chicken stock stock

coconut milk

tbsp shaoxing wine

tsp sesame oil

tsp monosodium glutamate (- just do it. It matters...)

peas (- see note)

tsp potato starch

salt

Combine the chicken with the marination ingredients (1 tsp shaoxing, 1 tsp light or all purpose soy and 1 tsp of potato starch or cornstarch).

Stir vigorously to combine. Set aside for at least 10 minutes and up to 30 minutes.

Chop your onions. Prep your garlic and ginger if not using paste. Chop whatever vegetables you are using. Measure out your spices, stock and coconut milk. This goes really fast. Be ready.

Do your prep

Heat your wok (or big skillet) over medium high heat. Don&#39;t use a bucket. That was a joke.

Add the oil. Swirl the oil up the sides of the wok. Turn the heat up to high. Yes. You want real heat here.

Add the chicken and cook, stirring constantly, until the chicken is just opaque.

Toss in the onions and sturdy vegetables if using, the garlic and ginger (or paste), the curry powder and the Chinese five spice.

Stir fry for about 90 seconds. Add the stock, coconut milk, salt and monosodium glutamate. Stir to combine thoroughly.

Add 1 tablespoon of shaoxing wine and 1 teaspoon of sesame oil.

Add the peas and bring to a boil. Turn the heat down to a simmer. Cook until the chicken is done. This should take 3 or 4 minutes (depends on the size of your bites). If you are concerned you are going for an internal temperature of 170F.

Give the potato starch slurry a last minute stir (it settles) and add it to the curry. Bring to a simmer to thicken.

Taste for salt. If you are using shaoxing from a grocery store it has salt and you should be good but if not add a little at a time. You can always add salt. You can never take it away.

Serve with plain white rice. I like jasmine. I&#39;m thinking I&#39;d like this as a noodle dish too. Something to think about.

Make the Chinese chicken curry

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

soy sauce

tsp corn starch

vegetable oil

onion (chopped)

tbsp grated ginger

Chinese 5 spice powder

chicken stock

potatoes (medium)

red pepper (sliced)

150 grams/1 cup sugar snap peas

cilantro/coriander

In a medium bowl mix the soy sauce with corn starch, then add chicken pieces and set aside until needed.&nbsp;

Prepare the vegetables by chopping up the onion, peeling and grating ginger, peeling and cutting the potatoes and mincing the garlic.&nbsp;

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.&nbsp;

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.&nbsp;

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.&nbsp;

I love Chinese chicken curry and this recipe is excellent, I've lost count of how many times I've made it. My husband really likes it too, I'm making it again on Saturday for some friends. Do you think it would be ok to freeze it?

Yum yum, this so good, will be on my fav list, only question I have is that you didn't state what type of curry to use, I only had Clive of India available so although sensational it smells more indian than chinese, but who's complaining

delicious recipe. I don't think many Chinese takeaways could do better

Hi Julia. Lovely curry. Flavours blend really well together. Only thing I differently was to blend half to get a thicker sauce. Thanks for sharing. X

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.

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.

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.

https://content.jwplatform.com/videos/39dMalSy.mp4

This chicken souvlaki recipe is easy, straightforward and delicious. The beautiful flavour comes from a simple yogurt marinade, enhanced by the smoke of a grill.

Chicken Souvlaki

Top 6 chinese chicken curry recipes from across the web

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Top 6 chinese chicken curry recipes from across the web

The most viewed chinese chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed chinese chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine