Chinese Chicken Curry
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This Chinese Chicken Curry is your new weeknight hero – speedy, scrumptious, and a surefire way to ditch the takeout menus. It’s all the yummy goodness you crave, with none of the wait. Ready, set, curry!
Weeknight Hero – Chinese Chicken Curry
Hey friends, let me tell you about this Chinese Chicken Curry that’s quickly become my go-to for those hectic weeknights. It’s a game-changer – easy to whip up, packed with bold flavors, and way better than any takeout. In just 50 minutes, you’ve got a comforting, aromatic meal that’s not only a crowd-pleaser but also a breeze to make. Trust me, one bite of this perfectly spiced, veggie-packed curry, and you’ll be patting yourself on the back for a dinner well done!
Pro Tip
When you add the curry powder, turmeric, cumin, and coriander to the chicken, give them a minute or two to cook before adding the liquids. This little trick helps release the oils and aromas in the spices, deepening the flavors of your curry.
- Vegetable Oil: For sautéing the onions. You can substitute it with canola or sunflower oil.
- Onion: Yellow or white onions work great.
- Garlic: Fresh is best. You can replace it with a bit of garlic powder.
- Ginger: Gives a nice, spicy kick. Ground ginger is a good backup option.
- Chicken Breast: I prefer it boneless and skinless for easy cooking. You could also use thigh meat for more flavor.
- Curry Powder: This brings the curry flavor we’re after. If you don’t have any, you can make your own using my recipe here.
- Turmeric Powder: Adds color and a warm, earthy flavor. If you don’t have it, the curry powder will still carry the dish.
- Ground Cumin and Coriander: They add complexity to the spice profile.
- Soy Sauce: Make sure to use low sodium soy sauce. Tamari or coconut aminos are good alternatives for a gluten-free option.
- Chicken Broth: I always opt for low sodium or no sodium added.
- Carrot, Bell Pepper and Frozen Peas: Feel free to substitute with your favorite veggies. Other veggies that would work are broccoli, cauliflower, mushrooms, baby corn, etc.
- Salt and Pepper: Adjust to your taste.
- Cilantro: For garnish and a fresh flavor.
First things first, heat your vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and let it cook until it’s soft and translucent. Stir the garlic and ginger into the onions and let them cook for a minute until they’re fragrant and lively.
Turn the heat up to medium-high and add your chicken slices. Cook them until they just lose their pink color.
Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to coat the chicken evenly. This is for allowing the spices to wake up and release their full potential.
Now pour in the soy sauce and chicken broth. Stir to combine everything, then let the curry gently simmer. Add in the carrot and bell pepper and let the curry do its thing for about 15-20 minutes. You’re looking for the chicken to cook through and the veggies to get tender but still hold their own.
In the last 5 minutes of cooking, add the frozen peas. Finally, taste and season with salt and pepper to your liking. Serve it over rice, garnished with fresh cilantro, and enjoy!
How To Serve
This Chinese Chicken Curry pairs wonderfully with a variety of side dishes. Here are some ideas:
Basmati Rice
Naan Recipe
Fresh Spring Rolls
Sesame Noodles
Frequently Asked Questions
Can I make this curry vegetarian?
Yes, you can! Substitute the chicken with firm tofu or a mix of your favorite vegetables like cauliflower, potatoes, and green beans. Just adjust the cooking time accordingly for the veggies to cook through.
Can this dish be made ahead of time?
Definitely! This curry actually tastes better the next day as the flavors have more time to meld together. Just store it in the refrigerator and gently reheat it on the stove or in the microwave when ready to serve.
How can I thicken the curry sauce if it’s too thin?
If you find the sauce too thin for your liking, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to make a slurry. Stir this into the simmering curry and cook for a few more minutes until it reaches your desired consistency.
Expert Tips
- Marinate the Chicken: For extra flavor, marinate the chicken in a bit of soy sauce and ginger for about 30 minutes before cooking. This little step can make a big difference in taste.
- Toast Your Spices: Briefly toast the curry powder, cumin, and coriander in a dry pan before adding them to the dish. This brings out their depth and fragrance, making your curry more aromatic.
- Use Fresh Ginger and Garlic: Fresh is best when it comes to ginger and garlic. They provide a more vibrant and punchy flavor compared to their powdered counterparts.
- Adjust the Liquid: If you like your curry with more sauce, don’t hesitate to add a bit more chicken broth. On the flip side, if you prefer it thicker, let it simmer uncovered for a few extra minutes.
- Add a Squeeze of Lime: A squeeze of lime juice at the end of cooking can add a bright, zesty note to balance the rich flavors of the curry.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat or in the microwave, stirring occasionally to ensure it heats evenly.
You can also freeze this chicken curry. Let the curry cool completely and then store it in freezer-safe containers. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
More Asian Recipes To Try
- Chop Suey
- Chicken Fried Rice
- Egg Foo Young
- Char Siu Pork (Chinese BBQ Pork)
- Asian Ground Beef Noodles
- Filipino Pancit
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Chinese Chicken Curry
Video
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 pound chicken breast (boneless and skinless, cut into thin slices)
- 3 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teasoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons soy sauce (low sodium)
- 1½ cup chicken broth (low sodium or no sodium added)
- 1 large carrot (thinly sliced)
- 1 medium bell pepper (cut into strips)
- ½ cup frozen peas
- salt and pepper (to taste)
- fresh cilantro (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Increase the heat to medium-high. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
- Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken, stirring well to coat evenly.
- Pour in the soy sauce and chicken broth, stirring to combine. Bring the mixture to a simmer. Add the sliced carrot and bell pepper, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Add the frozen peas in the last 5 minutes of cooking.
- Taste the curry and adjust the seasoning with salt and pepper as needed. Serve the curry hot over cooked rice, and garnish with fresh cilantro if desired.
Notes
- Cut Chicken Evenly: For uniform cooking, try to slice the chicken breast into even-sized pieces.
- Customize the Veggies: Feel free to swap in other vegetables you have on hand, like broccoli or snap peas.
- Watch the Heat: Keep an eye on the curry while it simmers to ensure it doesn’t burn or stick to the pan.
- Serve Fresh: This dish is best enjoyed fresh, but if you have leftovers, they reheat well for a quick meal later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
