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

Chinese chicken curry

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(29 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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gemcheat
24th Apr, 2018
5.05
Really tasty recipe which the whole family loves.
Crotchety9
28th Mar, 2018
5.05
Really easy recipe. the 4 empty plates were testament to the tastiness.
bimbobaby
24th Feb, 2018
4.05
Really easy & tastes just like a Chinese chicken curry in fact much better as I don't paticularly like curry from the Chinese. Not sure what the cornflour does tho as it all came off & stuck to the bottom of the pan when I was stirring the chicken. Will definitely make again tho. Boyfriend said he felt like he'd had a Chinese. Bonus it's gluten free too if you use gluten free stock & soy sauce if you're a coeliac like me. Winner winner chicken dinner!!
R M's picture
R M
18th Mar, 2018
The cornflour keeps the chicken pieces soft even when they are cooked. It’s the secret ingredient that all Chinese takeaways use to keep their chicken breast pieces soft and tender even when cooked, as chicken breast meat tends to go hard after cooking, unless cooked really lightly and verging on just cooked and maybe a bit raw.
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