Easy Chinese Chicken Curry
This Easy Chinese Chicken Curry comes together in under 30 minutes and tastes just like your favorite takeout. The tender chicken is coated in a rich curry sauce that uses easy to find ingredients. Ready in under 30 minutes, you can make this Chinese chicken curry as spicy or as mild as you like. Serve it over fried rice for a takeaway experience, or over noodles or plain rice. Delicious, family friendly and easy!
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- 2 chicken breasts
- 1 1/2 tbsp baking soda - see note 1
- 1 onion
- 1 clove garlic
- 1 1/2 tbsp oil
- 1/2 tsp salt
- 1/2 cup frozen peas
For the sauce
- 1 1/2 cups chicken broth, cold - see note 2
- 1 tbsp Chinese Cooking Wine - see note 3
- 1 tsp soy sauce
- 1 1/2 tbsp curry powder
- 1/2 tsp sugar
- 1/2 tsp turmeric
- 1/4 tsp salt
- pinch Chinese five spice
- 1 1/2 tbsp cornstarch
Start with tenderizing the chicken
Cut the chicken into small pieces.
Place chicken a bowl (non-metallic) and sprinkle with the baking soda, stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.2 chicken breasts
1 ½ tbsp baking soda
Use cold water to wash off the baking soda. Then rinse the chicken several times under running water. (See note 4)
Pat the chicken dry with kitchen paper and set to one side.
Next, make the sauce.
Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.1 ½ cups cold chicken broth
1 tbsp Chinese cooking wine
1 tsp soy sauce
1 ½ tbsp curry powder
½ tsp sugar
½ tsp turmeric
¼ tsp salt
pinch Chinese love spice
1 ½ tbsp cornstarch
For the stir fry
Pour the oil into a heavy-based frying pan and place over high heat.1 ½ tbsp oil While the oil is heating up, peel and roughly chop the onion and slice the garlic.1 onion
1 clove garlic
Add the onion to the pan and stir fry for 2 minutes until softened and slightly colored.
Add the rinsed and dried chicken to the pan and cook for 2 minutes, stirring constantly—season with salt.½ tsp salt Add the frozen peas and cook further 2 minutes.½ cup frozen peas
Add the sliced garlic.
Immediately after adding the garlic, give the prepared curry sauce a good stir, and then pour it into the pan. The sauce will bubble and start to thicken. Stir it well to coat your chicken and cook for 2 minutes.
- Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder as that won't tenderize your meat.
- Make sure the broth/stock is cold, this will ensure that the cornstarch/cornflour dissolves fully and doesn't clump together.
- You can buy Chinese cooking wine in the Asian section of the grocery store, but if you can't find it, then you can use dry sherry.
- Make sure you wash the chicken really well to remove any traces of baking soda. It is incredible at tenderizing meat but has a terrible taste, so you want to remove it.
- The sauce thickens quickly to that real thick Chinese takeout style sauce. If you aren't a fan of the thick coating takeaway style sauces, then you can reduce the quantity of cornstarch to 1 tbsp if you just want a thinner sauce.
Calories: 234kcal | Carbohydrates: 11g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 608mg | Potassium: 408mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 2mg