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

Chinese chicken curry

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A star rating of 4.7 out of 5.345 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving (without rice)
HighlightNutrientUnit
kcal264
low infat8g
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
  • 2 tbsp rapeseed oil
  • 1 garlic clove, crushed
  • 2 tsp curry powder
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • pinch sugar
  • 400ml chicken stock
  • 1 tsp soy sauce
  • handful frozen peas
  • rice to serve

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.345 ratings
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