Chinese Chicken Curry

Chinese Chicken Curry is a popular takeaway dish. Curry powder and chinese 5 spice powder are important ingredients to make the curry flavoursome. It is then thickened using corn starch. Enjoy the curry with steamed rice or noodles. This dish is perfect for a night in, with preparation time under 30 minutes.

Serves

US|Metric

ingredients

Chicken breasts/ boneless thighs: 600 gm (cut into 2" pieces)
Onion: 1 large (diced/sliced)
Garlic cloves: 2 (grated)
Chinese curry powder: 2 tsp or Chinese curry sauce: 2 tbsp
Chinese cooking wine: 1 tsp
Light soy sauce: 1 tsp
Chinese 5 spice powder: pinch
Turmeric powder: 1/4 tsp
Homemade chicken stock: 2 cups (500 ml)
Salt: 1/2 tsp
Frozen peas: 1/2 cup
Corn flour: 2 tbsp
Water: few table spoon to make the slurry
Neutral oil: 3 tbsp

Chinese Chicken Curry

Step 1:

In a large wok, add oil and let it heat up on a medium-high flame.

Step 2:

Add the sliced/diced onion, sauté and soften the onions for 3-4 minutes.

Step 3:

Add the chicken pieces and cook for 4-5 minutes.

Step 4:

Add the spices (curry powder/sauce, turmeric and 5 spice powder) and mix well.

Step 5:

Now add the chicken stock and soy sauce, bring this to a boil. This takes about 4-5 minutes.

Step 6:

Add the frozen peas into the curry.

Step 6:

Prepare the corn flour slurry in a bowl (corn flour + water) and add this to the curry to thicken accordingly. Mix and bring it to a boil again. Enjoy!