Chinese Chicken Curry Recipe
As we reach the end of our journey into the world of Chinese chicken curry, it is clear that creating an authentic and healthy version of this beloved dish at home is both achievable and delicious.
Ingredients
- 500 g Chicken Boneless/skinless chicken breast or thighs, diced
- 2 tbsp Cornflour For coating chicken and thickening the sauce
- 1 large Onion Sliced thinly
- 3 cloves Garlic Finely minced
- 1.5 tbsp Curry powder Mild or medium, depending on spice preference
- ½ tsp Turmeric Ground turmeric for colour and earthy flavour
- 1 tbsp Ginger Freshly grated
- 1 tsp Sugar White or brown sugar
- 400 ml Chicken stock hot, Low-sodium
- 1 tbsp Soy sauce Light soy sauce
- 100 g Peas Frozen or fresh green peas
- 250 g Rice As needed
Instructions
- Coat the chicken in a light dusting of cornflour. This will help to give the chicken a crispy texture when cooked.2 tbsp Cornflour
- In a wok or large frying pan, heat some oil and fry the onions and garlic until they are soft and translucent.1 large Onion, 3 cloves Garlic
- Add the chicken to the pan and cook until it is lightly browned on all sides.500 g Chicken
- Add the curry powder, turmeric, ginger, and sugar to the pan and stir well to coat the chicken and onions.1.5 tbsp Curry powder, ½ tsp Turmeric, 1 tbsp Ginger, 1 tsp Sugar
- Pour in the chicken stock and soy sauce, and bring the mixture to a simmer.400 ml Chicken stock, 1 tbsp Soy sauce
- Reduce the heat and cover the pan. Allow the chicken to simmer for about 20 minutes or until it is cooked through and tender.
- Add the peas to the pan and cook for a further 5 minutes until they are heated through.100 g Peas
- While the chicken is simmering, cook the rice according to the packet instructions.
- Serve the Chinese chicken curry hot alongside the rice.250 g Rice