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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
