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.
- 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
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.
- 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.