Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Takeaway-Style Chinese Chicken Curry
Homemade Chinese chicken curry that I make in only 15 minutes (yes, 15 minutes!!). This curry is surprisingly so easy to make, it’s packed with flavour and the chicken is incredibly tender. Let’s get cooking!!
If you love takeaways as much as I do, then you have to try this Chinese chicken curry! It’s a super quick fakeaway that you can make in a matter of minutes, and it’s great for next day leftovers too.
This has to be one of my favourite curries to make, and it’s definitely a dish that I could eat over and over again. I think it goes so well served with noodles or rice, making each bite taste deliciously good.
The flavours are a fusion of Chinese and Indian spices such as turmeric, Chinese 5 spice and curry powder. Plus, the addition of tender chicken marinated in soy sauce takes this curry to a whole new level of tasty.
Homemade Takeaway Curries
I love making curries and homemade takeaway dishes (this whole site is pretty much based on fakeaways!). Just like this curry and my Chinese beef curry version, they’re a lot easier to make than you might think…
All you’re doing is stir frying the chicken and vegetables, adding stock with spices, then leaving the mixture to thicken slightly. Yes, it’s that simple.
If you want to venture out and make even more curries, then I have the perfect recipes for you! This Indian chicken bhuna, chicken rogan josh or this popular chicken and aubergine curry are my top choices.
If you want to stick with the Chinese fakeaway theme, then this chip shop Chinese Curry Sauce and this Katsu Curry Sauce recipe is for you!
Watch How To Make It
Recipe Ingredients
Below are the ingredients you’ll need to make this curry:
- Diced Chicken: You can use skinless chicken breast or chicken thighs. Usually, I would recommend chicken thighs for a moist texture, but as the chicken is cooked for a short duration, using chicken breast will result in a juicy and moist texture too.
- Chicken Marinade: To add extra flavour, I marinated the chicken with light soy sauce and cornstarch (cornflour).
- Curry Sauce: A mixture of chicken stock, ginger and garlic paste, curry powder, turmeric, Chinese 5 spice, salt and sugar are mixed together to make the curry sauce.
- Vegetables: An onion and spring onions are the veggies used in this dish. Of course, you can add extra vegetables to bulk up this curry even more like frozen peas or baby sweetcorn.
You can buy fresh chicken stock or use your own homemade stock. If I don’t have fresh chicken stock at hand, I use a chicken stock pot and mix it with hot water (according to packet instructions).
How To Make Chinese Chicken Curry
Below is a step-by-step guide on how I make this takeaway style Chinese chicken curry. Full recipe instructions are on the recipe card:
Step One:
Place diced chicken breast into a large mixing bowl and add light soy sauce and cornstarch. Mix thoroughly and set aside for later use.
Note: You don’t need to marinate the chicken for a long time. If I have time, I usually set it aside for around 5 to 10 minutes.
Step Two:
In a separate mixing bowl, whisk together chicken stock, turmeric, curry powder, Chinese 5 spice, ginger and garlic paste and sugar until evenly distributed.
Step Three:
Heat a large pan or pot on a medium to high heat. Add diced chicken and stir fry for 1 to 2 minutes or until the outside turns opaque. Then, add diced onions to the pan, continuing to stir-fry for 30 seconds.
Step Four:
Add the chicken stock mixture to the pan, mix and add salt to taste.
Bring the mixture to a boil and allow the mixture to simmer for 5 minutes on a high heat or until the sauce has thickened. Serve with rice or noodles, garnish with spring onions and enjoy!
Note: I prefer to taste for salt after adding the chicken stock mixture to the pan. Some stocks have a salty taste, and you might find the dish perfectly seasoned without adding any more salt.
How To Serve Chinese Chicken Curry
I usually serve this chicken curry with plain basmati or jasmine rice. Occasionally, I like to pour it over egg noodles which tastes so good too. When I’m making this dish for friends and family, I almost always serve up a side of sesame prawn toast.
If you want to serve this dish with rice dishes, then I recommend serving my char siu fried rice or my king prawn fried rice, both dishes are great options.
Another side option I just have to mention is… Chinese ribs!! – One bite of ribs + one spoon of Chinese chicken curry with rice = DELICIOUS. I have a recipe for Chinese pork spare ribs and for salt and pepper ribs.
How To Store
Keep leftovers in an airtight container and store in the fridge for up to 2 to 3 days.
Personally, I like to double the recipe and keep half in the freezer, which lasts for up to 3 months. When I’m ready to eat the curry, I simply defrost it in the fridge overnight and heat it in the microwave.
My Top Tips
If after making the curry, I notice that the texture is too thick for my liking, I add a little bit more water to create the consistency that I want. Make sure to add a little bit of water at a time, otherwise the curry base will turn too loose. If that does happen, simply reheat in a pan until the sauce has thickened to your preference.
When making this video, I used a beautiful white/cream coloured pan and OMG the turmeric stained it!! Turmeric and curry powder can discolour light pans, so beware!!!
Chinese 5 spice is easily accessible online or in most shops and supermarkets, but if you can’t find it, I’ve written a post on the best Chinese 5 spice alternatives that you can use instead.
More Chinese Recipes
I’ve listed a few more of my favourite Chinese recipes below:
- Prawn Spring Rolls
- Kung Pao Chicken
- Vegetable Spring Rolls
- Special Chow Mein
- Chinese Chicken And Sweetcorn Soup
Chinese Chicken Curry (15-Minutes)
Ingredients
- 650 g Chicken Breast
- 1 Onion
- 3 Spring Onions
Chicken Marinade
- 1 tbsp Light Soy Sauce
- 2 tbsp Cornstarch (Cornflour)
Curry Sauce
- 600 ml Chicken Stock
- 3 tbsp Curry Powder
- 2 tbsp Ginger And Garlic Paste
- 1 tbsp Turmeric
- 1 tsp Chinese 5 Spice
- 1 tsp Sugar
- To Taste Salt
Instructions
- Place diced chicken breast into a large mixing bowl and add light soy sauce and cornstarch. Mix thoroughly and set aside for later use.650 g Chicken Breast, 1 tbsp Light Soy Sauce, 2 tbsp Cornstarch
- In a separate mixing bowl, whisk together chicken stock, turmeric, curry powder, Chinese 5 spice, ginger and garlic paste and sugar until evenly distributed.600 ml Chicken Stock, 3 tbsp Curry Powder, 2 tbsp Ginger And Garlic Paste, 1 tbsp Turmeric, 1 tsp Chinese 5 Spice, 1 tsp Sugar
- Heat a large pan or pot on a medium to high heat. Add diced chicken and stir fry for 1 to 2 minutes or until the outside turns opaque.
- Add diced onions to the pan, continuing to stir-fry for 30 seconds.1 Onion
- Add the chicken stock mixture to the pan, mix and add salt to taste.To Taste Salt
- Bring the mixture to a boil and allow the mixture to simmer for 5 minutes on a high heat or until the sauce has thickened. Serve with rice or noodles, garnish with spring onions and enjoy!3 Spring Onions
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leave a Reply