Chinese Chicken Curry

Chinese chicken curry has always been one of those takeaway dishes I kept going back to. Growing up, it was the kind of meal that would arrive piping hot with a big container of rice, filling the kitchen with the smell of curry, garlic, and spices. I remember always going straight for the tender pieces of chicken and that rich golden sauce.

After a few attempts in my own kitchen, I realised how simple it actually is to recreate at home. The key is marinating the chicken so it stays tender and letting the spices cook just long enough to release their aroma. Once the stock goes in and everything starts to simmer together, the sauce develops that familiar comforting flavour.

What I love about this dish is how balanced it is. The sweetness from the onions and carrots, the warmth of the curry powder and five spice, and the savoury depth of the sauce all come together perfectly. Served with a bowl of steamed rice, it’s one of those meals that feels both nostalgic and satisfying every time I make it.

Chinese Chicken Curry

A comforting Chinese-style chicken curry with tender chicken, aromatic spices, and vibrant vegetables. Quick to make and perfect served with steamed rice, this dish is full of flavour with a gentle warmth from curry and five spice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Chicken & Marinade

• 400 g boneless skinless chicken thighs (or breast), cut into bite-sized pieces
• 2 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper
• 1 tsp Shaoxing wine Chinese cooking wine
• 1 tsp cornstarch

Vegetables & Aromatics

• 1 carrot thinly sliced
• 1 medium onion sliced
• 30 g frozen peas

Spices

• 1 tbsp madras curry powder
• 1/2 tsp ground ginger
• 1/2 tsp five spice powder
• 1/2 tsp turmeric

Sauce & Seasoning

• 300 ml chicken stock
• 1/2 tsp salt
• 1 tsp sugar
• 2 tsp potato starch / cornflour mixed with 3 tbsp cold water

Garnish (Optional)

• Fresh coriander
• Fresh red chillies

Method

 

1. In a bowl, combine the chicken with all marinade ingredients. Mix well and set aside for 10–15 minutes.
2. Prepare the spice mix by combining curry powder, ground ginger, five spice, and turmeric. Set aside.
3. Heat 2 tbsp oil in a wok or pan. Stir fry the onion and carrot for 3–4 minutes.
4. Add the marinated chicken and stir fry for an additional 3 minutes.
5. Sprinkle in the spice mix and stir fry for 2 minutes until the aroma of the spices is released.
6. Pour in the chicken stock and add the peas. Simmer for 2–3 minutes. Season with salt and sugar.
7. Slowly add the pre-mixed cornstarch and water mixture to thicken the sauce to your desired consistency.
8. Garnish with fresh coriander and red chillies if desired. Serve hot with steamed rice.

Notes

• Chicken thighs give a juicier texture, but breast can be used for a leaner option.
• Adjust curry powder and five spice to taste depending on how strong you like the flavour.
• Cornstarch helps thicken the sauce; add gradually to avoid over-thickening.
• For extra freshness, sprinkle with coriander just before serving.