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

Chinese chicken curry

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(197 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4

Cook an easy, healthy curry with just 15 minutes preparation for a wholesome family meal. Serve this replica of your favourite takeaway dish with fluffy rice

Nutrition and extra info

  • Healthy

Nutrition: per serving (without rice)

  • kcal264
  • fat8g
  • saturates1g
  • carbs7g
  • sugars3g
  • fibre2g
  • protein40g
  • salt0.7g
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  • 4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
  • 2 tsp cornflour
  • 1 onion, diced



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

  • ½ tsp ground ginger
  • pinch sugar



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


  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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22nd Jun, 2020
Really nice. I added mushrooms and didn’t blitz it for personal taste. Added chilli flakes for a bit more kick for me. My 12 yr old loved it. Doubt there will be any left to take to work which was originally why I made it. Will make this again its so easy and you can tweak differently each time if you so choose dependant on what veg needs using up.
8th Jun, 2020
Delicious Recipe! Really good with Egg-Fried rice :)
18th Apr, 2020
Excellent recipe, I too added pineapple with great success. Everyone loved it.
Goats Cheese Freak's picture
Goats Cheese Freak
7th Feb, 2020
Very nice curry, we used medium curry powder and it was a little raw for my husband so will make next time with mild. Can see why a previous commenter added pineapple, we added water chestnuts which gave it an appreciable crunch. Would definitely make again, maybe adding a little more sugar (brown). Nice degree of heat for me, feel as if I have had a good curry. Sauce was a really good texture. We didn’t cook for the full 20 minutes, this may have reduced it a little too much thought.
Frantic Flapjack
5th Nov, 2019
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.
dave simpson's picture
dave simpson
21st Jan, 2020
I thought the same only enough to feed 2 people
8th Oct, 2019
Even my super fussy 8 year old cleaned his plate!
Dave Gogol's picture
Dave Gogol
12th Sep, 2019
Great tasting simple curry. A massive hit with the family
17th Aug, 2019
Will not be making again.
2nd Jun, 2019
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.


30th Jun, 2020
Can I use already cooked chicken (from leftover roast!)?
lulu_grimes's picture
3rd Jul, 2020
Hi, Yes you can, make the sauce and add the chicken to heat through. Lulu
Kelmaz's picture
1st May, 2020
Would this be ok without blending? I do not have a blender
Esther_Deputyfoodeditor's picture
1st May, 2020
Hey, Esther from the cookery team here. The sauce has to be blended to achieve that sauce like texture! we have lots of lovely curry recipes on the website that don't need to be blended, do check them out! Thanks for your question!
Lydia E-f
21st Apr, 2020
Is this suitable for freezing?
Esther_Deputyfoodeditor's picture
22nd Apr, 2020
Hey, Esther from the food team here! You could freeze it, yes! thoroughly defrost before re-heating. Thanks for your question!
6th Apr, 2020
Which spices do I use to season the chicken and which spices do I stir into the sauce?
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
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:
11th Dec, 2018
Would this be ok for freezing?


14th Jun, 2019
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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