Chinese Chicken Curry

Chinese chicken curry recipe made with tender chicken breast, onions, peas, and a mild curry sauce. A quick and easy homemade takeaway-style meal ready in under 30 minutes. Ideal for weeknight dinners and pairs perfectly with egg fried rice or prawn crackers. Family-friendly and simple to customize with different vegetables or proteins.

This Chinese chicken curry is rich, flavorful, and quick to prepare. With tender chicken, onions, peas, and a mild, aromatic curry sauce, it’s a perfect takeaway-style dish you can make at home in under 30 minutes.

Ingredients

For the Chicken

• 3 large chicken breasts (approx. 525 g), sliced into strips
• 1 tbsp cornflour (cornstarch)
• 1 tbsp light soy sauce
• ¼ tsp white pepper
• 2 tbsp oil

For the Curry Sauce

• 1 large onion, peeled and cut into chunky slices
• 2 garlic cloves, minced
• 2 tbsp mild curry powder (use medium or hot if preferred)
• ½ tsp Chinese five spice
• 1 tsp turmeric
• 1 tsp sugar
• ½ tsp salt
• 480 ml (2 cups) chicken stock
• 100 g (¾ cup) frozen peas (petit pois recommended)
• 60 ml (¼ cup) full-fat milk

Optional Thickener

• 1 tbsp cornflour mixed with 2 tbsp cold water (cornflour slurry)

To Serve

• Egg fried rice
• Prawn crackers

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Instructions

1. Marinate the Chicken:
   In a bowl, combine the chicken strips with cornflour, soy sauce, and white pepper. Toss well to coat evenly.
2. Cook the Chicken:
   Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Add the Onion:
   Stir in the sliced onion and cook for 2 minutes until it begins to soften.
4. Add the Spices:
   Add the garlic, curry powder, Chinese five spice, turmeric, sugar, and salt. Stir and cook for 2 minutes to release the flavors.
5. Make the Sauce:
   Pour in the chicken stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
6. Add Peas and Milk:
   Stir in the frozen peas and cook for 2–3 minutes until heated through. Add the milk and stir to combine.
7. Optional – Thicken the Sauce:
   If a thicker sauce is desired, add the cornflour slurry slowly while the curry is simmering, stirring continuously until the sauce thickens.
8. Serve:
   Serve hot with egg fried rice and prawn crackers on the side.

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Tips

• Use chilled chicken: Chilling the chicken slightly before slicing helps you cut more evenly sized strips.
• Don’t skip the five spice: It adds depth and a distinctive Chinese flavor to the curry.
• Use petit pois: These smaller peas cook quickly and add a slight sweetness.

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Variations and Substitutions

• Protein swap: Try this with beef, prawns, or tofu for different variations.
• Spice level: Adjust the curry powder to medium or hot for a spicier version.
• Vegetables: Add sliced bell peppers, mushrooms, or baby corn for added texture and color.
• Dairy-free option: Replace milk with coconut milk or omit entirely for a lighter version.

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FAQs

Can I make this ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently in a pan or microwave until hot.

Can I freeze Chinese chicken curry?
Yes. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

What type of curry powder should I use?
A standard mild curry powder works well. Avoid using Thai or Indian curry pastes for this particular recipe.

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Serving Suggestions

• Serve with classic egg fried rice or plain boiled rice.
• Add prawn crackers or spring rolls on the side for a full takeaway-style meal.
• For a low-carb version, pair with cauliflower rice.

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Why You’ll Love This Recipe

• Fast and easy to prepare in one pan
• Tastes like your favorite Chinese takeaway
• Uses everyday ingredients
• Easy to customize with different proteins or vegetables
• Family-friendly and freezer-friendly