Chinese Chicken Curry: Flavor in a Flash!
Looking for a quick, easy dinner that packs a punch in the flavor department?
This Chinese Chicken Curry delivers! With tender chicken, a medley of colorful veggies, and a vibrant mix of spices, it’s the perfect balance of comforting and exciting.
Plus, it’s ready in just under an hour, making it your new go-to weeknight meal.
And the best part? It’s super customizable—serve it with rice, or whatever sides you like, and watch your family ask for seconds!
Ready to dive in? Let’s get cooking!
For Chinese Chicken Curry
- Chicken – I’ve used boneless, skinless chicken breast for this recipe. It cooks quickly and stays tender. You can also use chicken thighs for a juicier option.
- Curry Powder – The star of the dish, providing rich flavor and a mild heat. Adjust according to your preference.
- Turmeric – Adds a warm, earthy flavor and a vibrant color to the curry.
- Cumin – A key spice in this dish, giving it a deep, smoky warmth.
- Coriander – Brings a subtle citrusy note, balancing out the heat and spices.
- Garlic and Ginger – Fresh garlic and ginger are essential for aromatic depth and flavor.
- Vegetable Oil – Used for sautéing the chicken and aromatics.
- Carrot – Adds a natural sweetness and crunch to the curry.
- Bell Pepper – A mild, colorful veggie that complements the curry’s spiciness.
- Frozen Peas – Brings in a burst of sweetness and color to the curry.
- Soy Sauce – Low sodium to enhance the savory umami flavor without being too salty.
- Chicken Broth – A base for the sauce, giving the curry its rich, liquid consistency.
- Fresh Cilantro – For garnish and a fresh, herbal finish.
For the Chinese Chicken Curry Sauce
- Soy Sauce – Low sodium soy sauce keeps it savory without adding too much salt.
- Chicken Broth – Acts as the liquid base for the curry, adding richness and depth.
- Spices (Curry Powder, Turmeric, Cumin, Coriander) – Combined, these spices create the signature flavor profile of the curry sauce
Chinese Chicken Curry
This flavorful Chinese Chicken Curry combines tender chicken, aromatic spices, and vibrant vegetables, making it a perfect dish for any night of the week. Serve it with rice or your favorite side dishes for a fulfilling and delicious family meal.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 pound boneless, skinless chicken breast, thinly sliced
- 3 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp low-sodium soy sauce
- 1½ cups low-sodium chicken broth
- 1 large carrot, thinly sliced
- 1 medium bell pepper, cut into strips
- ½ cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and cook until soft and translucent. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
- Increase the heat to medium-high and add the chicken slices to the skillet. Cook until the chicken is no longer pink on the outside.
- Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken, stirring well to ensure the chicken is evenly coated with the spices.
- Add the soy sauce and chicken broth to the skillet. Stir to combine, then bring the mixture to a simmer.
- Add the sliced carrot and bell pepper. Let the curry simmer for 15-20 minutes or until the chicken is cooked through and the vegetables are tender. Add the frozen peas during the last 5 minutes of cooking.
- Taste the curry and adjust seasoning with salt and pepper as desired.
- Serve the curry hot over rice, garnished with fresh cilantro if desired.
Notes
- Chicken Prep: Slice the chicken evenly to ensure it cooks uniformly.
- Vegetable Variations: Feel free to swap in other vegetables like broccoli or snap peas.
- Cooking Tip: Keep an eye on the curry as it simmers to prevent it from burning or sticking to the pan.
- Leftovers: This dish tastes best fresh but can be reheated easily for later meals.
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Chicken thighs are a great choice for this curry. They’re juicier and more flavorful, so feel free to swap them in. Just cut them into small pieces and cook as directed. - What vegetables can I use if I don’t have bell peppers or carrots?
No worries! This recipe is super flexible. Try using broccoli, snow peas, or zucchini instead. Just make sure to chop them into bite-sized pieces and add them in the last 10-15 minutes of cooking. - How can I make this curry spicier?
If you like a little more heat, simply add a pinch of chili flakes or cayenne pepper along with the spices. You can adjust the heat level to your liking – it’s all about the spices! - Can I make this curry ahead of time?
Yes! This curry actually tastes even better after the flavors have had time to meld together. Just store it in an airtight container in the fridge for up to 2 days and reheat when ready to serve. - What can I serve this curry with if I don’t have rice?
No rice? No problem! This curry is perfect with a side of naan bread, quinoa, or even steamed cauliflower rice for a low-carb option. It’ll be just as delicious!
