Chinese chicken curry
Chef DefneKitchen Studio chef · October 14, 2026A takeaway-style curry in a smooth, mild sauce of onion, curry powder, turmeric and ginger, simmered with browned chicken and peas. Serve it over rice.
Calories are an AI estimate, for information only.
Ingredients · 13
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- Chicken breasts (or thighs or drumsticks)Skinless, cut into chunks4
- Cornflour2 tsp
- OnionDiced1
- Rapeseed oil2 tbsp
- Garlic cloveCrushed1
- Curry powder2 tsp
- Turmeric1 tsp
- Ground ginger½ tsp
- Sugar
- Chicken stock400 ml
- Soy sauce1 tsp
- PeasFrozen
- RiceTo serve
Method · 3 steps
- 1
Dust the chicken pieces with cornflour, season well and set aside.
- 2
In a wok over a low to medium heat, cook the onion gently in half of the oil for 5-6 mins, until soft. Stir in the garlic for 1 min, then add the spices and sugar, cooking for 1 min more. Pour in the soy sauce and stock, bring it to a simmer and leave it bubbling gently for 20 mins, then transfer it all to a blender and purée until smooth.
- 3
Wipe out the pan and brown the chicken all over in the rest of the oil. Pour the sauce back in, bring to a simmer, add the peas and simmer for 5 mins, thinning with a splash of water if needed. Serve with rice.
