Flavor-Packed Chinese Chicken Curry in Under 30 Minutes Recipe

Introduction

This flavor-packed Chinese chicken curry is a quick and easy dish perfect for busy weeknights. With aromatic spices and a creamy sauce, it brings comforting Asian flavors to your table in under 30 minutes.

Ingredients

• 500 grams Chicken Breasts (substitute with beef, prawns, or tofu for variations)
• 2 tablespoons Cornflour (Cornstarch) (acts as a marinade and thickener)
• 3 tablespoons Light Soy Sauce (use tamari for gluten-free option)
• 1 teaspoon White Pepper (replace with black pepper if needed)
• 1 tablespoon Oil (neutral oil like vegetable or canola)
• 1 medium Onion (yellow or white onions preferred)
• 3 cloves Garlic (fresh garlic is ideal)
• 2 tablespoons Mild Curry Powder (adjust spice level if desired)
• 1 teaspoon Chinese Five Spice (essential for flavor)
• 1 teaspoon Turmeric (for color and flavor)
• 1 teaspoon Sugar (or honey/agave syrup)
• to taste Salt (adjust to taste)
• 400 ml Chicken Stock (vegetable stock works for vegetarian)
• 150 grams Frozen Peas (substitute with fresh peas if available)
• 100 ml Full-Fat Milk (swap with coconut milk for dairy-free)
• 2 tablespoons Optional Thickener (Cornflour Slurry) (for sauce thickness)

Instructions

1. Step 1: Combine the chicken strips with cornflour, light soy sauce, and white pepper in a bowl. Let the mixture marinate for about 10 minutes to tenderize and flavor the meat.
2. Step 2: Heat oil in a large frying pan over medium-high heat. Add the marinated chicken and cook for about 5 minutes until the pieces turn golden brown.
3. Step 3: Stir in the sliced onion and cook for about 2 minutes until softened and translucent.
4. Step 4: Add minced garlic, mild curry powder, Chinese five spice, turmeric, sugar, and salt to the pan. Cook for an additional 2 minutes, stirring frequently to release the spices’ aromas.
5. Step 5: Pour in the chicken stock and bring the mixture to a gentle boil. Then reduce the heat and let it simmer for about 5 minutes to develop the flavors.
6. Step 6: Stir in the frozen peas and cook for another 2 to 3 minutes until they are heated through. Add the full-fat milk and stir well to combine the sauce.
7. Step 7: If you prefer a thicker sauce, gradually add the cornflour slurry while stirring continuously until the sauce reaches your desired consistency.
8. Step 8: Transfer the curry to serving bowls and enjoy it with egg fried rice and prawn crackers for a complete meal.

Tips & Variations

• For a vegetarian version, replace chicken with firm tofu and use vegetable stock instead of chicken stock.
• Adjust the mild curry powder amount to make the dish spicier or milder according to your taste.
• Using coconut milk instead of full-fat milk adds a rich, tropical flavor and makes the dish dairy-free.
• Fresh peas can be used instead of frozen for a sweeter bite.
• To enhance depth, add a splash of fish sauce or oyster sauce if not keeping strictly vegetarian.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until hot, adding a splash of water or stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, beef, prawns, or tofu are great substitutes. Adjust cooking times accordingly to avoid overcooking.

Is it possible to make this curry gluten-free?

Absolutely. Use tamari instead of light soy sauce and ensure your curry powder and other spices are gluten-free.

Flavor-Packed Chinese Chicken Curry in Under 30 Minutes Recipe

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★★★★★

4.7 from 137 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful Chinese Chicken Curry recipe that can be prepared in under 30 minutes. This dish features tender chicken breasts marinated and cooked with aromatic spices, soy sauce, and a rich curry sauce, perfect for a comforting weeknight dinner. It can be easily customized with protein alternatives like beef, prawns, or tofu, and served alongside egg fried rice and prawn crackers for a complete meal.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 500 grams Chicken Breasts, sliced into strips (substitute with beef, prawns, or tofu for variations)
• 2 tablespoons Cornflour (Cornstarch) (acts as a marinade and thickener)
• 3 tablespoons Light Soy Sauce (use tamari for gluten-free option)
• 1 teaspoon White Pepper (replace with black pepper if needed)

Curry and Sauce

• 1 tablespoon Oil (neutral oil like vegetable or canola)
• 1 medium Onion, sliced (yellow or white onions preferred)
• 3 cloves Garlic, minced (fresh garlic is ideal)
• 2 tablespoons Mild Curry Powder (adjust spice level as desired)
• 1 teaspoon Chinese Five Spice (essential for flavor)
• 1 teaspoon Turmeric (for color and flavor)
• 1 teaspoon Sugar (or honey/agave syrup)
• Salt, to taste
• 400 ml Chicken Stock (vegetable stock works for vegetarian)
• 150 grams Frozen Peas (substitute with fresh peas if available)
• 100 ml Full-Fat Milk (swap with coconut milk for dairy-free)
• 2 tablespoons Optional Thickener (Cornflour Slurry) (for sauce thickness)

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Instructions

1. Marinate Chicken: Combine the sliced chicken breasts with cornflour, light soy sauce, and white pepper in a bowl. Mix well to coat all pieces evenly. Let the mixture marinate for about 10 minutes to tenderize the chicken and enhance flavor.
2. Cook Chicken: Heat oil in a large frying pan over medium-high heat. Add the marinated chicken strips and cook for about 5 minutes, stirring occasionally, until the chicken is golden brown and mostly cooked through.
3. Add Onion: Stir in the sliced onion and cook for about 2 minutes until the onions have softened and become translucent, stirring frequently to mix with the chicken.
4. Add Spices: Incorporate the minced garlic, mild curry powder, Chinese five spice, turmeric, sugar, and salt to the pan. Cook this mixture for an additional 2 minutes to allow the spices to release their aromas and blend well with the chicken and onions.
5. Make Sauce: Pour in the chicken stock and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes to deepen the flavors and slightly reduce the sauce.
6. Add Peas and Milk: Stir in the frozen peas and cook for another 2–3 minutes until they are heated through. Then add the full-fat milk and stir continuously until the sauce is smooth and well combined.
7. Thicken Sauce (Optional): If you prefer a thicker curry sauce, gradually add the cornflour slurry while stirring continuously until the sauce reaches your desired consistency.
8. Serve: Transfer the Chinese chicken curry to serving bowls and enjoy it hot with egg fried rice and prawn crackers for a complete and satisfying meal.

Notes

• For a gluten-free version, substitute light soy sauce with tamari and ensure all other ingredients are gluten-free.
• You can easily swap chicken with beef, prawns, or tofu depending on your preference or dietary needs.
• If dairy-free, replace full-fat milk with coconut milk to maintain creaminess.
• Adjust curry powder quantity to control the spice level according to taste.
• The cornflour slurry is optional and helps to thicken the curry sauce if preferred.
• Serve with egg fried rice and prawn crackers to complement the flavors.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Keywords: Chinese chicken curry, quick chicken curry, easy Chinese recipe, curry with chicken, weeknight dinner, Chinese cuisine