This Chinese Chicken Curry takes less than 30 minutes to make and it is bursting with flavour. Healthier than ordering a takeaway and still all that fragrant flavour from the curry powder and Chinese five spice. This Chinese style curry has it all!
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About this Chinese Chicken Curry
We all love a takeaway after a busy week, when you just can't be bothered to cook. However, if you are looking to cut back on them, then try making this Chinese curry yourself.
Cheaper, more nutritious and you don't get that notorious bloated feeling like you would after a takeaway.
Whilst you might associate curry with India, it's actually eaten in many Asian countries and this is the Chinese twist on it. Curry is a broad term for a sauce based dish with lots of spices, but a Chinese curry tends to be more watery, as it isn't thickened with tomatoes like most Indian curries and a little sweeter.
The Chinese flavours come from the soy sauce and five spice. There is nothing very traditionally Chinese or Indian in this curry. But it's a Chinese takeaway staple here in the U.K.
Looking for more Chinese recipes? Why not try our juicy Sweet and Sour Chicken Meatballs, quick Soy Sauce Noodles or our delicious Slow Cooker Sweet and Sour Chicken?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used chicken breast to keep it lean. However, you could use boneless and skinless chicken thighs which would be juicier and cheaper.
- Cornflour - Whilst this isn't traditionally used in Chinese curries, we have added it to make a thicker curry, as that is what we personally like and what we are used to. If you didn't use it, then it would be much thinner and more like a broth. Still delicious though.
- Soy sauce - This not only adds some salt, but helps to add to the Chinese flavour. The chicken is marinated in this with the cornflour.
- Shallots - You can swap these for a small brown onion, but we find shallots add sweetness.
- Garlic and ginger - You can crush/grate this yourself or you can use a garlic and ginger paste to save time.
- Curry powder - This is where all the traditional curry flavours come from. Make sure that your spices have not been open longer than 6 months as they won't have the same flavour.
- Turmeric - Your curry powder will probably already have turmeric in, however we have added a bit more for flavour. It also helps to add to the yellow colour of Chinese curry chicken.
- Chinese Five Spice - This is where the classic Chinese flavour comes from. You don't need a lot, as the flavour goes a long way in this Chinese curry recipe.
- Chicken stock - Try to use the best quality one you can. Why not try our Homemade Chicken Stock? You can use vegetable stock too, but chicken stock gives that extra rich flavour.
- Green beans - This isn't traditional at all, but we like to add some green vegetables in wherever we can. You could swap these for mangetout or even frozen peas.
- Sugar - A little sweetness really balances out all the other flavours.
Variations
Meat - We used chicken, but there is no reason why you couldn't swap it for beef. You could use diced beef or strips of steak. You could also make a prawn (shrimp) version of this Chinese chicken curry too.
Vegetables - Pretty much any vegetables goes here. It might not be authentic, but any quick cooking vegetables would work. Bell peppers would add crunch and colour or you could bulk it out with mushrooms and aubergine.
You could even bulk it out with some potatoes - use canned potatoes to make it easier or just pre-cook some small potatoes and mix them in at the end.
This Chinese curry recipe is really adaptable. To make this more like a Chinese takeaway curry, add frozen green peas.
Vegetarian - To make a vegetarian version of this Chinese curry, you could either just use vegetables, or you could add some tofu.
How to Make Chinese Chicken Curry
- Step 1: Put the chicken into a bowl and add the soy sauce and cornflour. Mix well and set aside.
- Step 2: Heat the oil in a large pan over a low heat. Add the shallots and cook for 4 minutes.
- Step 3: Add the garlic and ginger and stir in. Then add all the spices and mix well.
- Step 4: Add the coated chicken.
- Step 5: Mix well and cook for 5 minutes, stirring regularly.
- Step 6: Add the stock...
- Step 7: ... green beans and sugar. Mix well and simmer for 15 minutes.
- Step 8: Serve with rice and top with sliced spring onions (scallions) and chopped coriander (cilantro).
Serving Suggestions
It has got to be curry and rice, hasn't it?! If you want plain rice, then try our Slow Cooker Rice, Microwave Rice or Oven Cooked Rice. But, for something with a little more flavour, it's got to be our Coconut Rice or Turmeric Rice.
However, whenever we have ordered Chinese takeaway curry, we have always ordered chips with it. Try our Homemade Oven Chips, or to keep it even more with the takeaway vibe, try our Salt and Pepper Chips.
Storage
Store: This recipe for Chinese curry is great for batch cooking because it stores so well. Once leftovers have cooled, transfer to an air tight container and it will keep for up to 3 days.
Freeze: You can store this Chinese chicken curry in the freezer for up to 3 months.
Defrost: You can defrost it in the fridge overnight.
Reheat: Reheat in the microwave or on the hob until hot throughout. You might need to add a little water to loosen the sauce up if it seems a bit thick.
Dannii's Top Tips
- If you swap the chicken from breasts to thighs, we recommend trimming off any visible fat to keep them as lean as possible.
- If you are going to use beef steak instead of chicken, then add a teaspoon of baking soda to it when marinating to tenderise the meat.
- We used a mild curry powder, but you could use a hot one. We wouldn't recommend using garam masala, as that is a finishing spice rather than one used as the main spice.
- When you add the garlic and ginger to the pan, make sure you only cook it for 20 seconds so it doesn't burn, otherwise it will change the flavour of the dish.
Frequently Asked Questions
Yes, you can and we have added the storage instructions above. However, if you are making it earlier in the day to reheat in the evening, then we recommend leaving out the green beans and adding them in when reheating to keep them fresh.
If your sauce is too thick, then you might have cooked at too high a heat. You can add a little stock to thin it out. If it is too thin, then cook it for a little longer to reduce the sauce.
Yes, as long as you make sure there is no cross contamination, then this is a gluten free dish.
More Curry Recipes
If you've tried this Chinese chicken curry recipe, let us know how you got on in the comments below.
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Recipe
Chinese Chicken Curry {30 Minute Recipe}
Ingredients
- 800 g (1.75 lb) of Chicken breast - diced
- 2 teaspoon of Cornflour (corn starch)
- 1 teaspoon of Soy sauce
- 1 tablespoon of Olive oil
- 2 Shallots - finely diced
- 2 Garlic cloves - crushed
- 1 tablespoon of Fresh ginger - grated
- 1 tablespoon of Curry powder
- 1 teaspoon of Ground turmeric
- 0.5 teaspoon of Chinese Five Spice
- 400 ml (1.66 cups) of Chicken stock
- 150 g (5 oz) of Green beans - trimmed and halved
- 1 pinch of Sugar
Instructions
- Put 800 g of Chicken breast into a bowl and add 1 tsp of Soy sauce and 2 tsp of Cornflour (corn starch). Mix well and set aside.
- Heat 1 tbsp of Olive oil in a large pan over a low heat. Add 2 Shallots and cook for 4 minutes.
- Add 2 Garlic cloves and 1 tbsp of Fresh ginger and stir in. Then add 1 tbsp of Curry powder, 1 tsp of Ground turmeric0.5 tsp of Chinese Five Spice and mix well.
- Add the coated chicken.
- Mix well and cook for 5 minutes, stirring regularly.
- Add 400 ml of Chicken stock 150 g of Green beans and 1 pinch of Sugar.
- Mix well and simmer for 15 minutes.
- Serve with rice and top with sliced spring onions (scallions) and chopped coriander (cilantro).
Recipe Tips
- If you swap the chicken from breasts to thighs, we recommend trimming off any visible fat to keep them as lean as possible.
- If you are going to use beef steak instead of chicken, then add a teaspoon of baking soda to it when marinating to tenderise the meat.
- We used a mild curry powder, but you could use a hot one. We wouldn't recommend using garam masala, as that is a finishing spice rather than one used as the main spice.
- When you add the garlic and ginger to the pan, make sure you only cook it for 20 seconds so it doesn't burn, otherwise it will change the flavour of the dish.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Bern says
Very easy to make and absolutely spot on. I could never find the perfect fakeaway Chinese chicken curry and then this popped into my mail. Made it that very day and wr loved it. Making it again now! Fab x
TAYLER ROSS says
I made this chicken curry for dinner last night and it was fantastic So easy and delicious!
Sky says
Fantastic flavor! I love how flavorful and easy this dish is to make.
Donalyn says
I was looking for something new to make with chicken, and I am so glad I found your recipe - it is SO delicious. Thanks!
Ned says
My wife and I made this for date night, it was so delicious! The curry gave the dish incredible flavor!
Helena says
Always wanted a recipe for a homemade Chinese curry. This was fab. I added extra spice here and there, plus extra cornflour to make it even thicker. I also used 2 stock cubes. It's very easy to suit it to your own taste.