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Chinese Chicken Curry

Chinese Chicken Curry

This takeaway-style Chinese chicken curry is mild but super-tasty with a hint of Chinese five spice.

 
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients:

Chicken 3 large chicken breasts (about 525g altogether), sliced into strips 1 tbsp cornflour (cornstarch in USA) 1 tbsp light soy sauce ¼ tsp white pepper 2 tbsp oil Curry Sauce

  • 1 large onion peeled and sliced into chunky strips
  • 2 minced cloves garlic
  • 2 tbsp mild curry powder – go medium or hot if you like it hotter
  • ½ tsp Chinese five spice
  • 1 tsp turmeric
  • 1 tsp sugar
  • ½ tsp salt
  • 480 ml (2 cups) chicken stock
  • 100 g (3/4 cup) frozen peas I like to use petit pois, as they're smaller and sweeter and cook more quickly
  • 60 ml (1/4 cup) full-fat milk

Optional – cornflour slurry to thicken 1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water To Serve

  • egg fried rice
  • prawn crackers

Method:

  1. Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.
        3 large chicken breasts, 1 tbsp cornflour, 1 tbsp light soy sauce, 1/4 tsp white pepper   
  2. Heat the oil in a large frying pan over a medium-high heat.
        2 tbsp oil
  3.     Add the chicken and cook, stirring occasionally, for 5 minutes, until very lightly browned.
  4.     Add the sliced onion and cook, stirring occasionally, for 2 minutes.
        1 large onion
  5.     Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 2 minutes.
        2 minced cloves garlic, 2 tbsp mild curry powder, 1/2 tsp Chinese five spice, 1 tsp turmeric, 1 tsp sugar, 1/2 tsp salt
  6.     Stir in the stock, bring to the boil and simmer for 5 minutes.
        480 ml (2 cups) chicken stock
  7.     Stir in the peas and cook for 2-3 minutes, until cooked through. Then stir in the milk.
        100 g (3/4 cup) frozen peas, 60 ml (1/4 cup) full-fat milk
  8.     If you’d like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.
        1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
  9.     Serve with egg fried rice and prawn crackers
        egg fried rice, prawn crackers

 

Notes


Can this curry be made ahead and refrigerated?
Yes, this recipe can be made ahead, then cooled, placed in an airtight container and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.


Can I freeze Chinese Chicken Curry?
Yes, make the recipe, then cool, place in an airtight container and freeze. 
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Source: https://www.kitchensanctuary.com/chinese-chicken-curry/

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