Easy Chinese Chicken Curry
It might come as a surprise that curry isn't really a popular or common dish to have in China. This is because Chinese curry, unlike its Indian counterpart, isn't a single dish but rather an adaptation of the concept to Chinese cuisine.
While Indian curries are known for their vibrant spice blends, Chinese curries are milder. They often rely on a base of curry powder, a pre-made blend that might contain turmeric, cumin, coriander, and other spices, but in a more muted way compared to Indian curries. Chinese five-spice powder is another common element, adding a complex warmth with notes of star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns.
The texture of the sauce is also comparatively thinner than Indian curries, and unsurprisingly, soy sauce can also be found in Chinese curry recipes.
That being said, I'll still say this curry recipe is something I make all the time when I don't want to invest too much time with getting out all my spices but still want the lovely warmth and comforting feels of a curry. Give this a try for a quick weeknight meal.
Ingredients
For the chicken
- 500g chicken breast
- 1 tbsp cornflour/cornstarch
- 1 tbsp vegetable oil
- 1 tsp salt
For the curry
- 2 tbsp vegetable oil
- 4-6 cloves of garlic, minced
- 1 brown onion, sliced
- 1 red pepper, sliced
- 1 carrot, diced
- 1 tsp medium curry powder
- 1 tbsp Chinese five-spice powder (see below to make from scratch)
- 2 tbsp light soy sauce
- 250ml chicken stock
- 1 tbsp cornflour
- 1 spring onion, finely chopped
For homemade Chinese five-spice powder
- 1 inch piece of Cinnamon
- 1 Star anise
- 4 Cloves
- 1 tsp Fennel seeds
- 1/2 tsp Sichuan peppercorns
Pair it with
Instructions
- Prep all the vegetables before starting to cook. Chop up all the vegetables and set them aside.
- Slice chicken breast into strips and tenderise it by marinating it in a tablespoon of vegetable oil, salt and cornflour.
- In a large wok or saucepan, heat up 2 tablespoons of vegetable oil and add the garlic. Saute for 30 seconds until fragrant before adding the onions to soften for 2-3 minutes.
- Add in the sliced peppers and carrots and continue to cook for 4-5 minutes or until they soften, then make some space in the pan and add the chicken and give it all a good mix.
- Add the Chinese five spice powder and curry powder and thoroughly combine, before adding in the soy sauce and chicken stock and bring it to a simmer.
- In a small bowl, mix the cornflour with 1/2 a cup of water, make sure there are no lumps. Pour the cornflour slurry into the curry and stir it through to thicken the sauce a little. Simmer for a few more minutes before throwing in the chopped spring onions and giving it a final toss through.
- Serve piping hot with steamed rice and enjoy!
Video demonstration
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