Chinese chicken curry. Add more flavour to everyday meals with this authentic version of Asian style chicken curry. The curry powder brings in the heat, while the crispy chicken turns mouthwateringly tender in the delicious sauce. The veggies provide nutrition as well as color. With a generous side of fried rice and fries, we guarantee you this lip-smacking meal will be your next favorite comfort dinner.
A surefire way to create the perfect curry is experimenting with flavors to achieve the right balance. The type and quantity of ingredients you select, and the technique or recipe you use are absolutely critical to achieve that balance. Honestly, it can be a nightmare or masterpiece, but with the right recipe, even a beginner can whip up a tasty meal in minutes.
Chinese chicken curry. This recipe features deliciously crispy chicken tossed with veggies and lip-smacking sauce loaded with curry powder and five spice. It’s one of the easiest dishes you could ever make. And when served with fried rice and fries, this curry tastes incredibly delicious.
Chinese Chicken Curry Recipe
Crispy chicken - The crispiness of chicken is one of the key highlights of this curry. You’ll need to toss chicken in corn flour, salt and pepper. These are then fried to crispy goodness.
The sauce - Thickly sliced onions are sautéed until soft and are cooked with your favorite veggies. I have opted for bell peppers, but use seasonal veggies for clever cooking. The key flavor comes from curry powder, five spice and ground turmeric. Stir in the spices alongside light soy sauce. Now, add chicken to the pan and continue cooking until tender. You’ll also need corn flour (cornstarch slurry) to thicken the sauce. A generous garnish with chopped spring onions adds the final touch.
More Chicken Recipes:
Chinese Chicken Curry
Ingredients
Cornstarch (corn flour) slurry:
- 1 and ½ teaspoon corn flour cornstarch
- 1 tablespoon water
Fried chicken:
- 1 kg boneless chicken cut into cubes (I used chicken thighs)700 g boneless chicken, cut into cubes (I used chicken thighs)
- 3 tablespoons corn flour cornstarch
- 1 teaspoon oil + 2 tablespoons oil
- Salt and pepper to taste
Chicken curry:
- 2 garlic cloves peeled and minced
- 1 large onion cut into thick slices
- 1 bell pepper capsicum, cut into thick slices
- ½ teaspoon ground turmeric
- ½ teaspoon Chinese five spice powder
- 1 and ½ tablespoons curry powder
- 1 cup chicken broth stock
- 1 teaspoon light soy sauce
- Salt and pepper to taste
- Chopped spring onions scallions, to garnish
- Fried rice to serve
- Fries to serve (optional)
Instructions
- To make corn flour (cornstarch) slurry, combine together corn flour (cornstarch) and water. Set aside.
- Place chicken in a bowl. Add corn flour (cornstarch) and 1 teaspoon oil. Toss to coat. Season with salt and pepper. Set aside.
- Heat 2 tablespoons oil in a large frying pan over medium-high heat.
- Add chicken. Cook, stirring occasionally, for 4-5 minutes or until crispy and brown on all sides. Remove chicken from the pan. Set aside.
- To the same pan, add garlic.
- Sauté, stirring, for a few seconds or until fragrant.
- Add onions. Sauté, stirring, for about 1-2 minutes or until soft and translucent.
- Add bell pepper (capsicum). Sauté, stirring occasionally, for about 2-3 minutes or until tender.
- Add turmeric, five spice and curry powder. Sauté, stirring, for about 1 minute or until aromatic.
- Add stock or broth and soy sauce. Stir to combine. Season with salt and pepper.
- Bring to a boil.
- Add chicken.
- Simmer for about 10-15 minutes or until chicken is cooked through.
- Stir in corn flour (cornstarch) slurry. Simmer until the sauce thickens.
- Garnish with spring onions (scallions).
- Serve with fried rice and fries.
Video
Nutrition
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