chinese curry

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. 

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

Chinese Chicken Curry

chicken

soy sauce

tsp corn starch

vegetable oil

onion (chopped)

tbsp grated ginger

garlic

curry powder

turmeric

Chinese 5 spice powder

chicken stock

potatoes (medium)

red pepper (sliced)

150 grams/1 cup sugar snap peas

salt

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.

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Chinese Chicken Curry Recipe

Chinese Chicken Curry

Top 2 chinese curry recipes from across the web

The most viewed chinese 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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Chinese Chicken Curry Recipe

Chinese Chicken Curry

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