Chinese Chicken Curry

Introduction

There’s a special comfort to Chinese Chicken Curry — it’s warm and gently spicy, but also mellow and soothing in a way that feels very different from fiery Thai or Indian curries. The sauce is rich and creamy, built from simple pantry spices like curry powder, turmeric, and Chinese five-spice, thickened until velvety and unmatched in its inviting golden hue. When you simmer the chicken with onions, bell pepper, and peas, everything melds together into a dish that’s both familiar and deeply satisfying.

Cooking this brings memories of cozy dinners at home or takeout nights where the curry tastes decadent but not overwhelming. The aroma of the curry fills your kitchen with a mild sweetness and earthiness that instantly makes you feel at ease. The chicken stays tender, the peas add a gentle pop, and the sauce clings beautifully to each piece, giving you that hearty, indulgent bite.

This version is quick, requires only common ingredients, and feels like a restaurant-style curry without the fuss. It’s perfect for weeknight meals or for surprising friends with something flavorful yet unpretentious.

Why You’ll Love This Recipe

• Mild and creamy — softer spice profile, great for all ages
• Simple pantry ingredients — no need for exotic curry paste
• Quick to make — around 30 minutes from start to finish
• Comforting and nostalgic — like your favourite takeaway at home
• Versatile — works with chicken breast, thigh, or even tofu
• Great with rice — the thick sauce soaks into steamed jasmine or basmati rice beautifully

Ingredients

• 350 g (about 12 oz) chicken breast or thigh, thinly sliced
• ½ sweet onion, sliced
• 1 bell pepper, sliced
• ½ cup green peas (fresh or frozen)
• 2–3 tbsp vegetable oil
• 1 tbsp garlic, chopped

Chicken Seasoning

• 1 tbsp soy sauce
• ¼ tsp white or black pepper

For the Curry Sauce

• 1½ cups chicken stock (low sodium if possible)
• 1 tbsp curry powder (mild or spicy, based on preference)
• 1 tsp Chinese five-spice powder
• ½ tsp turmeric powder
• ½ tsp chili powder (or paprika if you prefer mild)
• ½ tsp salt, adjust to taste
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp plain flour

To Serve

• Chopped spring onions (for garnish)
• Steamed rice

Instructions

1. Prep the chicken
   • Slice the chicken thinly, then season it with soy sauce and pepper. Mix well and set aside.
2. Make the curry sauce
   • In a saucepan, whisk together chicken stock, curry powder, five-spice, turmeric, chili powder, salt, and sugar.
   • Add the cornstarch and plain flour, stirring well to combine and avoid lumps.
   • Place over medium–low heat and stir continuously until the mixture starts to thicken into a smooth, creamy sauce. Once thickened, lower the heat and keep it warm.
3. Cook the chicken and vegetables
   • In a large skillet or pan, heat vegetable oil over medium-high heat.
   • Add the chicken slices and stir-fry for about 2–3 minutes, until they are mostly cooked through.
   • Push the chicken to one side, then add the chopped garlic. Stir for a few seconds until fragrant.
   • Add the onion and bell pepper slices, and cook for 1–2 minutes, or until they soften slightly.
   • Stir in the green peas and continue cooking just long enough to heat them through.
4. Combine
   • Pour the prepared curry sauce into the skillet with the chicken and vegetables. Stir gently to coat everything evenly.
   • Simmer for another 1–2 minutes to allow flavors to meld. If the sauce becomes too thick, add a splash of warm stock or water to reach your desired consistency.
5. Adjust and finish
   • Taste and adjust seasoning: you can add a little more salt or sugar as needed to balance.
   • Remove from heat.
6. Serve
   • Plate the curry over steamed rice.
   • Garnish with chopped spring onions for a fresh finish.

You Must Know (Helpful Tips)

• Use low-sodium chicken stock to better control the saltiness of your sauce.
• When thickening the sauce, whisk continuously so that the flour and cornstarch dissolve properly.
• Stir the sauce on low heat once thickened to avoid burning or sticking.
• Use a wide skillet so the chicken and veggies cook evenly without overcrowding.
• Adjust the sauce consistency to your liking — add more stock if you like it looser, or simmer longer for a richer, thicker gravy.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Gently reheat in a pan over low heat, and stir in a splash of water or stock if the sauce thickened too much.
• Freezer: This dish can be frozen for up to 2 months, though the texture of the vegetables may soften slightly upon reheating.
• Make-ahead: Prepare the curry sauce in advance and refrigerate. When ready, just stir-fry the chicken and vegetables and combine with the sauce before serving.

Ingredient Substitutions

• Chicken: Use thighs for more juiciness, or substitute with tofu or tempeh for a vegetarian version.
• Curry powder: Choose mild or hot depending on your spice preference.
• Stock: Use vegetable stock instead of chicken stock to make it vegetarian-friendly.
• Thickener: If you don’t have cornstarch, you can use all flour (though the sauce may be slightly less smooth).
• Heat: Skip chili powder if you want it mild, or add a pinch of cayenne for more spice.

Serving Suggestions

• Serve with steamed jasmine or basmati rice to soak up the curry sauce.
• Add a side of stir-fried greens (like bok choy or Chinese broccoli) for freshness.
• Try it with fried rice for a more indulgent, takeaway-style meal.
• Garnish with crispy fried shallots or fresh cilantro to add texture and brightness.

Pro Tips

• For an even richer sauce, stir in a little butter or coconut milk at the end right before serving.
• To deepen flavor, deglaze the pan with a splash of white wine or additional stock right before combining with the curry sauce.
• If you have leftover sauce, it makes a brilliant base for other proteins — try it with shrimp or vegetables.
• Toast a few whole curry leaves (if available) in oil and add on top as a fragrant garnish.

Frequently Asked Questions (FAQ)

Q1: Is Chinese chicken curry spicy?
Not necessarily — this version is mild and aromatic. You can control the heat by adjusting the amount of chili powder or leaving it out entirely.

Q2: Can I make this gluten-free?
Yes — swap out the plain flour for a gluten-free flour blend, and make sure your stock and soy sauce are gluten-free too.

Q3: Can I use pre-made Chinese curry paste instead of these spices?
Definitely. If you use a ready-made curry paste, follow its instructions for dilution, and adjust the seasoning as needed.

Q4: What other vegetables can I add?
Carrots, potatoes, mushrooms, or snow peas all work beautifully. Just make sure to cut them into bite-sized pieces so they cook evenly.

Q5: Can I double this recipe for a crowd?
Yes — just double all ingredients. Use a larger pot or skillet for cooking, and make sure your sauce is well mixed before combining.

Q6: How do I keep the sauce from becoming gritty?
Whisk the stock, flour, and cornstarch thoroughly at the beginning and keep stirring gently while simmering to ensure a smooth, velvety texture.

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Closing Sentence

This Chinese Chicken Curry is a warm, comforting dish that brings together savory chicken, mellow spices, and a creamy sauce—ideal for a cozy dinner that feels both familiar and delightfully flavorful.