Your new go-to evening meal is this delicious and quick Chinese chicken curry; it’s the perfect alternative to takeaway menus. It’s everything delicious you want without the wait. Curry, get set, go!
Chinese Chicken Curry is a weeknight superstar.
Hello friends, let me tell you about this recipe for Chinese chicken curry that has rapidly become a weekday staple for me. It’s incredible—simple to prepare, bursting with flavor, and far superior to any takeout. In only fifty minutes, you can have a fragrant, satisfying lunch that is easy to prepare and sure to please a large group of people. I promise that after tasting this expertly flavored, loaded with vegetable curry, you’ll be kicking yourself for a job well done!
pro tips
pro tipsGive the curry powder, turmeric, cumin, and coriander a minute or two to come to a simmer before adding the liquids to the chicken. This little tip enhances the flavor of your curry by releasing the oils and fragrances from the spices.
Ingredients You’ll Need
- Vegetable Oil: To be used for cooking onions. You can use sunflower or canola oil in its place.
- Onion: White or yellow onions work well. Garlic: Fresh garlic is the finest. You might use a small pinch of garlic powder in its place. Ginger adds a pleasant, fiery bite. A decent backup is ground ginger.
- Chicken Breast: For ease of cooking, I like my chicken breasts to be skinless and boneless. For added taste, you may also use thigh meat. Curry Powder: This provides the desired curry taste.
- Turmeric Powder: Powdered turmeric adds color and a flavorful, earthy warmth. If you do not have curry powder, the meal will still taste good. Ground Cumin and Coriander: Ground coriander and cumin give the spice profile more depth. Soy Sauce: Use low-sodium soy sauce whenever possible. For a gluten-free alternative, use tamarind or coconut aminos.
- Chicken Broth: I always choose for low-sodium or no-sodium chicken broth.
- Carrot, Bell Pepper and Frozen Peas: Feel free to replace the carrot, bell pepper, and frozen peas with any other vegetables of your choice. Other vegetables that might be used include baby corn, cauliflower, broccoli, and mushrooms.
- Salt and Pepper:To taste, adjust the amount of salt and pepper. Cilantro: For garnish and a fresh flavor.
How To Make Chinese Chicken Curry
Sauté The Aromatics
First things first, heat your vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and let it cook until it’s soft and translucent. Stir the garlic and ginger into the onions and let them cook for a minute until they’re fragrant and lively.
Cook The Chicken
Turn the heat to medium-high and add the chicken pieces. Cook them until they have lost their pink color.
Let The Spices Bloom
Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to coat the chicken evenly. This is to allow the spices to wake up and release their full potential.
Bring It Together
Now, pour in the soy sauce and chicken broth. Stir everything together, then let the curry to boil. Add the carrot and bell pepper, and let the curry cook for 15-20 minutes. You want the chicken to be fully cooked and the vegetables to be soft but still holding their own.
Finishing Touches
Add the frozen peas and simmer for an additional five minutes. Lastly, add salt and pepper to taste and adjust according to your preference. Enjoy it with rice and a sprinkle of fresh cilantro on top!
Chinese Chicken Curry
Ingredients
- 2 tablespoons of vegetable oil.
- 1 big onion sliced
- 2 cloves of garlic minced
- 1 tablespoon ginger minced
- 1 pound of chicken breast boneless and skinless, cut into thin slices.
- 3 teaspoons of curry powder.
- 1 teaspoon of turmeric powder.
- 1 teaspoon ground cumin.
- 1 teaspoon of ground coriander.
- 2 tablespoons of soy sauce low sodium
- 1½ cups chicken broth low or no sodium added
- 1 big carrot finely sliced.
- 1 medium bell pepper sliced into strips.
- Add ½ cup frozen peas and season with salt and pepper to taste.
- Fresh cilantro to garnish
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat. Cook the chopped onion until tender and transparent. Add the minced garlic and grated ginger and simmer for another minute, or until fragrant.
- Raise the heat to medium-high. Add the chicken to the skillet and cook until no longer pink on the exterior.
- Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken and mix well to coat evenly.
- After adding the chicken broth and soy sauce, mix everything together. Simmer the mixture for a while. After adding the bell pepper and sliced carrot, boil the curry for 15 to 20 minutes, or until the chicken is well cooked and the veggies are soft. During the final five minutes of cooking, add the frozen peas.
- After tasting the curry, taste again and add more salt and pepper if necessary. If preferred, top the hot curry with freshly chopped cilantro and serve it over cooked rice.
