Chicken curry wth rice and peas in bowls, with chopsticks alongside

Chinese chicken curry

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(125 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4

Cook an easy, healthy curry with just 15 minutes preparation for a wholesome family meal. Serve with fluffy boiled rice

Nutrition and extra info

  • Healthy

Nutrition: per serving (without rice)

  • kcal264
  • fat8g
  • saturates1g
  • carbs7g
  • sugars3g
  • fibre2g
  • protein40g
  • salt0.7g
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Ingredients

  • 4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
  • 2 tsp cornflour
  • 1 onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove, crushed
  • 2 tsp curry powder
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp ground ginger
  • pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 400ml chicken stock
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • handful frozen peas
  • rice to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Toss the chicken pieces in the cornflour and season well. Set them aside.

  2. Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.

  3. Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

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Comments, questions and tips

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Frantic Flapjack
5th Nov, 2019
4.05
This was a good tasting curry and with a texture like a takeaway curry sauce but better flavour but I struggled to make enough sauce for two from the ingredients - it would have been impossible to feed four people. I don't know where I went wrong as no-one else has commented on this. Maybe I reduced the sauce too much. If I made again, I would double the quantity of the sauce ingredients.
francescaregan
8th Oct, 2019
5.05
Even my super fussy 8 year old cleaned his plate!
Dave Gogol's picture
Dave Gogol
12th Sep, 2019
5.05
Great tasting simple curry. A massive hit with the family
melflowerroses
17th Aug, 2019
3.05
Will not be making again.
Snesta
2nd Jun, 2019
5.05
Absolutely delicious, we used madras curry powder which gave the curry a fabulous zing (probably not for all the family). Will lost definitely be adding this to the recipe library.
swoopandsal
16th Apr, 2019
5.05
Absolutely delicious !! A lovely change from an Indian curry, simple and fragrant. Hubby loved it and I know the whole family would too. Will definitely be making it again!
Brian 44
21st Feb, 2019
5.05
Great tasting straight forward recipe, added some chopped chilli and a few pineapple chunks!
alexandra awan's picture
alexandra awan
20th Feb, 2019
5.05
Quick & easy healthier version of a Chinese curry perfect for midweek meals. Great recipe, great taste!
spindoctor's picture
spindoctor
10th Jan, 2019
5.05
Just made this and forgot the garlic but still turned out fine! I use hot curry powder and I am sweating now but at the same time, it isn't overpowering my taste buds. the curry is simply divine just like the one from the local take away, only this is cheaper!
Stephen Little's picture
Stephen Little
9th Sep, 2018
4.05
Looks simple but the best ones are sometimes. Will be trying this out tonight thanks.

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smutchie
17th Apr, 2019
I make this a lot, but want to up the veg content, is there any way of doing this? Unsure what to add.
goodfoodteam's picture
goodfoodteam
17th Apr, 2019
Thanks for your question. A handful of frozen soya beans would make a tasty addition. You could also make this as a side dish: https://www.bbcgoodfood.com/recipes/asian-greens
dylanhugh
11th Dec, 2018
Would this be ok for freezing?
goodfoodteam's picture
goodfoodteam
12th Dec, 2018
Thanks for your question. Yes, you can freeze this.
sellsy94
14th Jun, 2019
5.05
Added some mushroom 5 minutes prior to blending. Also swapped out the Curry Powder for 1/6 Hot Chilli Powder, 1/6 extra Turmeric, 2/6 Coriander, 2/6 Ginger.
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