Chinese Chicken Curry: A Quick and Flavorful Recipe
This takeaway-style Chinese chicken curry is mild but super-tasty with a hint of Chinese five spice. The chicken is nice and tender, featuring a little sweetness from the onions and peas. Ready in just 30 minutes!
A Mild Yet Flavorful Curry
Chinese Chicken Curry boasts unique flavors compared to Indian-style curries. This dish utilizes Chinese five spice for an authentic taste, along with milk for a light creaminess instead of traditional cream or coconut milk. This recipe is not only simple but also quick, requiring just around 20 minutes of cooking time.
Ingredients for Delicious Chinese Chicken Curry
- 3 large chicken breasts
- 1 tbsp cornflour (cornstarch)
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- 2 tbsp oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tbsp mild curry powder
- 1/2 tsp Chinese five spice
- 1 tsp turmeric
- 1 tsp sugar
- 1/2 tsp salt
- 480 ml (about 2 cups) chicken stock
- 100 g (3/4 cup) frozen peas
- 60 ml (1/4 cup) full-fat milk
- Optional: Cornflour slurry for thickening
Preparation Method for the Curry
- In a bowl, coat the chicken with cornflour, light soy sauce, and white pepper.
- Heat oil in a large frying pan over medium-high heat.
- Add the chicken, cooking until lightly browned. After about 5 minutes, incorporate sliced onions and cook for an additional 2 minutes.
- Next, add garlic, curry powder, Chinese five spice, turmeric, sugar, and salt. Stir-fry for 2 minutes.
- Pour in chicken stock, bring it to a boil, and let it simmer for 5 minutes.
- Add peas and milk. If desired, add a cornflour slurry for thickening while stirring continuously until the sauce thickens.
- Serve immediately with egg fried rice and prawn crackers.
Serving Suggestions for Chinese Chicken Curry
This delightful curry can be paired with egg fried rice and crispy prawn crackers for an authentic takeaway experience. The combination of flavors is aromatic and vibrant, making it a family favorite! You can explore tips and more recipes on BIGZBBQ.
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