Easy Chinese Chicken Curry
It might come as a surprise that curry isn't really a popular or common dish to have in China.
While Indian curries are known for their vibrant spice blends, Chinese curries are milder. 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.
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About this recipe
Curry might not be the first dish that comes to mind when you think of Chinese cuisine, but Chinese curry has its own unique appeal.
Unlike the bold and complex spice blends of Indian curries, Chinese curry is milder, relying on pre-made curry powder and simple seasonings like soy sauce and five-spice powder.
The result? A lightly spiced, savoury dish with a thinner sauce that still delivers all the comforting warmth of a traditional curry.
If you love curry but don’t want to spend time measuring out a long list of spices, this Chinese curry is the perfect solution.
But What Exactly is Chinese Curry?
Unlike Indian or Thai curries, Chinese curry isn’t a dish you’ll find at every Chinese restaurant.
It’s more of a home-cooked meal, adapted to fit Chinese cooking techniques and flavours. Instead of complex spice blends, Chinese curry often relies on a simple curry powder mix, sometimes enhanced with soy sauce and Chinese five-spice powder. The result is a lightly spiced, savoury dish that pairs beautifully with rice.
The texture of Chinese curry is also thinner than its Indian counterpart, making it more of a saucy stir-fry than a thick, rich stew.
But don’t be fooled - this dish is just as comforting and satisfying, especially when you need a quick and delicious meal.
Why You’ll Love This Chinese Curry Recipe
- Quick & Easy: No need to measure out tons of spices - just grab some curry powder, and you’re good to go.
- Mild but Flavourful: Perfect for those who love curry but prefer a less intense spice level.
- A Great Weeknight Meal: Comes together fast, making it ideal for busy evenings.
- Customisable: Add your favourite protein and veggies to make it your own!
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
1. Prep the Ingredients
Chop all the vegetables and set them aside. Slice the chicken breast into strips and marinate it with 1 tablespoon of vegetable oil, a pinch of salt, and cornflour to keep it tender.
2. Start Cooking
Heat 2 tablespoons of vegetable oil in a large wok or pan. Add the garlic and sauté for 30 seconds until fragrant, then toss in the onions and cook for 2-3 minutes until they soften.
3. Add the Vegetables & Chicken
Stir in the sliced peppers and carrots, cooking for another 4-5 minutes until they begin to soften. Push everything to the side of the pan and add the chicken. Stir well to combine.
4. Season & Simmer
Sprinkle in the Chinese five-spice powder and curry powder, mixing everything thoroughly. Pour in the soy sauce and chicken stock, then bring the curry to a gentle simmer.
5. Thicken the Sauce
In a small bowl, mix the cornflour with ½ cup of water, ensuring there are no lumps. Pour this into the curry and stir well to thicken the sauce slightly.
6. Serve & Enjoy
Let it simmer for a few more minutes, then toss in the chopped spring onions. Give it one last stir before serving. Dish up the curry with steamed rice and enjoy it while it’s hot!
FAQs
1. What’s the difference between Chinese curry and Indian curry?
Chinese curry is milder, less complex in its spice blend, and has a thinner sauce compared to Indian curry. It typically uses curry powder instead of individual spices and may include soy sauce for extra savoury depth.
2. What kind of curry powder should I use?
A mild yellow curry powder works best. You can find Chinese-style curry powders in Asian supermarkets, but any standard curry powder will do.
3. Can I make this vegetarian?
Absolutely! Swap out the meat for tofu or extra vegetables like potatoes, carrots, and mushrooms.
4. How can I make this curry spicier?
If you like a bit more heat, add some chilli flakes, fresh chillies, or a dash of Sichuan peppercorn for an extra kick.
5. What should I serve with Chinese curry?
It pairs best with steamed white rice, but you can also enjoy it with noodles or even crusty bread to soak up the sauce.
Video demonstration
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