Chinese Chicken Curry Recipe Simple Recipe Ever

Chinese Chicken Curry Recipe Simple Recipe Ever
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Chinese Chicken Curry Recipe Simple Recipe Ever: Making this fast Chinese chicken curry, reminiscent of takeout, only requires 15 minutes in the kitchen and 9 basic ingredients.

 

Chinese Chicken Curry Recipe Simple Recipe Ever

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However, the little effort spent pays off handsomely—a delicious stir-fry with an abundance of delicious Chinese curry sauce to go with your rice! It’s a full dinner fit for a restaurant.

 

Ingredients

  • 12 oz. boneless skinless chicken breast(thinly sliced)
  • Vegetable oil
  • 1 teaspoon light soy sauce
  • 2 teaspoons cornstarch (divided)
  • 1 medium onion (halved and sliced into small wedges)
  • 1 ½ cups chicken stock
  • 4 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon sugar
  • salt

 

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Instructions

In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved.
Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.
Nutrition Facts
  • Calories: 197kcal
  • Carbohydrates: 7g
  • Protein: 21g
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 54mg
  • Sodium: 618mg
  • Potassium: 474mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 45IU
  • Vitamin C: 3.3mg
  • Calcium: 24mg
  • Iron: 1.4mg

Recipe Tips And Notes

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Don’t cut your potatoes too small or they will fall apart. Waxy potatoes (like Charlotte or red potatoes), rather than floury potatoes (Maris Piper or Russet), are more likely to hold their shape and are what I grab for.

But if you don’t have the choice, go ahead with any potatoes you have potatoes. Floury potatoes that fall apart will help to make the sauce thicker, which may be more what you are looking for.

 

Both skinless boneless chicken thighs or breasts could be used here. I prefer thighs as they are cheaper and add more flavour.

Shrimp or fish could also be used to make this a fish curry. Be careful not to burn the garlic when added along with the onions. Burnt garlic has a bitter taste that can permeate a dish, and not in a good way.

 

Storage And Leftovers

This curry can be frozen and it reheats beautifully. It’s very easy to double the recipe and freeze half of it for the nights when you truly need a takeout because you just can’t imagine cooking!

It can be warmed up in a microwave or on a stovetop over medium-high heat. Add a splash of water if it seems to be a bit too thick.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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