Chinese Chicken Curry

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

Cook Time 15

Total Time 30

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

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