Savory Chinese Curry Chicken Recipe From Scratch
I’ll be honest with you—when I first heard about Chinese curry chicken, I thought someone was pulling my leg. Chinese food and curry seemed like an odd couple, but turns out this fusion creates something pretty magical. The secret lies in that distinctive Chinese curry powder, which tastes completely different from its Indian cousin, bringing a milder warmth that lets the coconut milk and fresh aromatics really shine. Want to know what makes this version so addictive?
Why You’ll Love this Savory Chinese Curry Chicken
The aroma alone will have your neighbors wondering what magical kitchen wizardry you’re up to.
This Chinese curry chicken delivers comfort in every single bite, with tender chunks swimming in creamy coconut milk that’s been kissed by fragrant curry spices.
What makes this recipe special? It’s ridiculously forgiving.
Overcook the vegetables slightly? Still delicious. Get impatient with browning the chicken? You’ll survive.
The curry powder transforms ordinary ingredients into something extraordinary, while the coconut milk keeps everything luxuriously smooth.
Plus, it’s basically a complete meal disguised as dinner.
What Ingredients are in Savory Chinese Curry Chicken?
This recipe keeps things invigoratingly simple with ingredients you can actually find without hunting down specialty items for three weeks. The beauty lies in how these everyday components transform into something that tastes like you’ve been perfecting the recipe for years, even if this is your first attempt.
The secret weapon? Chinese curry powder from your local Chinese grocery store. I know, I know, it sounds like I’m being oddly specific about where to shop, but trust the process here. The stuff from regular grocery stores just hits different, and not in a good way.
Ingredients:
- 1 lb chicken meat, cut into chunks
- 1 cup diced tomatoes
- 2 cups broccoli
- 1 cup carrots, cut diagonally into 1-inch pieces
- 1 cup onion, cut in chunks
- 1 cup peas
- 3 tablespoons curry powder (Chinese grocery store variety)
- 2-3 garlic cloves, chopped
- 2 tablespoons fresh ginger, cut in large slices
- 1 tablespoon vegetable oil
- 400 ml coconut milk
- 2 tablespoons soy sauce
Ingredient Considerations
The curry powder really makes or breaks this dish. Chinese curry powder has a milder, slightly sweet profile compared to the more intense Indian varieties. It plays nicely with coconut milk instead of competing for attention like an overeager dinner guest.
Fresh ginger cut in large slices serves a purpose beyond flavor. You’ll fish those pieces out later, which means you get all that zingy ginger essence without anyone accidentally biting into a chunk and experiencing temporary mouth fire.
Don’t stress about the vegetable sizes being perfectly uniform. Chunky works better here than precise dice anyway. The carrots need those diagonal cuts though, because somehow diagonal pieces cook more evenly and look more sophisticated than boring old rounds.
How to Make this Savory Chinese Curry Chicken
Making this Chinese curry chicken is basically like conducting an orchestra where everyone knows their part, and you just have to make sure they come in at the right time. The whole process flows pretty logically once you get the hang of it.
Start by heating that 1 tablespoon of vegetable oil in a deep frying pan over medium heat. Toss in your 2-3 chopped garlic cloves and those 2 tablespoons of fresh ginger slices. You’ll know they’re ready when your kitchen starts smelling like someone’s grandmother is cooking something incredible. This usually takes about a minute or two.
Once the garlic and ginger hit that fragrant sweet spot, add your 1 cup of chunked onions. Stir them around until they soften up and start looking a little translucent. Don’t rush this part, because soft onions are happy onions, and happy onions make better curry. When they’re done being stubborn and have properly softened, scoop the whole garlic-ginger-onion situation out onto a plate and set it aside.
Now comes the fun part where you get to be slightly aggressive with your chicken. Crank up the heat on that same pan, and if it’s looking a little dry, add a splash more oil. Drop in your 1 pound of chicken chunks and then, here’s the key, leave them alone. I mean it. Don’t poke them, don’t stir them, don’t even look at them sideways.
The chicken needs time to develop that gorgeous brown crust that makes the difference between “meh, it’s fine” and “wait, did I actually make this.” You’ll hear it sizzling away, and eventually it’ll start smelling like the kind of thing that makes your neighbors mysteriously show up at dinnertime. Only when you can’t stand the suspense anymore, and the chicken has developed some serious color, should you stir it briefly to brown the other sides.
Once your chicken looks properly golden and delicious, invite that garlic-onion mixture back to the pan party. Everything should sizzle happily together for a moment before you add those 3 tablespoons of Chinese curry powder. Stir everything around and let it cook for a few minutes. This step wakes up all those curry flavors and makes them pay attention.
Pour in your 400 ml of coconut milk and 2 tablespoons of soy sauce, stirring until everything looks like it belongs together. The sauce should look creamy and smell like comfort food had a baby with adventure. Add your 1 cup of diagonally-cut carrots first, because they’re the most stubborn vegetables in this bunch and need a five-minute head start to get tender.
After those carrots have had their moment to soften up, add the 1 cup of peas and let everything simmer for another five minutes. Then comes the grand finale: add your 2 cups of broccoli and 1 cup of diced tomatoes. These are the divas of the vegetable world and only need about 8-10 minutes to reach their peak performance.
You’ll know everything’s ready when the broccoli turns that brilliant, almost electric green color and all the vegetables feel tender when you poke them with a fork. The whole thing should be bubbling gently and smelling like the kind of meal that makes you want to call people over just so you can casually mention that you made it from scratch.
Savory Chinese Curry Chicken Substitutions and Variations
Once you’ve mastered the basic technique, you’ll probably start eyeing your pantry and thinking about what else you could toss into this curry situation.
I like swapping chicken for beef chunks or shrimp, though you’ll need to adjust cooking times accordingly.
Can’t find Chinese curry powder? Regular curry powder works, just add extra soy sauce for that umami depth.
Vegetable-wise, I’m always throwing in whatever needs using up. Bell peppers, snap peas, mushrooms, even leftover roasted sweet potatoes work beautifully.
Want more heat? A chopped jalapeño does wonders.
For creamier curry, use full-fat coconut milk.
What to Serve with Savory Chinese Curry Chicken
What pairs best with this rich, coconut-laced curry that’s practically begging for the right companion?
I’m reaching for steamed jasmine rice every single time. The fluffy grains soak up that creamy sauce like tiny flavor sponges, and honestly, watching curry disappear into rice is oddly satisfying.
Need something heartier?
Try it over noodles – lo mein or even simple ramen works beautifully. The sauce clings to every strand.
Don’t overlook sides either.
Crispy spring rolls add textural contrast, while cucumber salad cuts through the richness.
Sometimes I’ll throw together quick pickled vegetables for that bright, acidic punch.
Final Thoughts
I’ll be straight with you – this Chinese curry chicken isn’t going to win any authenticity awards, and that’s perfectly fine by me.
Sometimes you want comfort food that hits the spot without requiring a PhD in traditional cooking methods.
This recipe delivers exactly what it promises: tender chicken swimming in creamy coconut curry with vegetables that actually taste good.
Will your Chinese grandmother approve? Probably not.
Will your family ask you to make it again? Absolutely.
Sometimes the best recipes are the ones that just work.
Chinese Chicken Curry
Equipment
Ingredients
- 1 lb chicken meat cut in chunks
- 1 cup tomatoes diced
- 2 cups broccoli
- 1 cup carrot cut into 1-inch pieces diagonally
- 1 cup onion cut in chunks
- 1 cup peas
- 3 tablespoons curry powder
- 2-3 garlic cloves chopped
- 2 tablespoons fresh ginger cut in large slices
- 1 tablespoon vegetable oil
- 400 ml coconut milk
- 2 tablespoons soy sauce
Instructions
- Heat vegetable oil in a deep frying pan and add garlic and ginger. Cook until fragrant.
- Add onions and stir until softened, then remove mixture to a platter.
- Turn up heat and add more oil if necessary. Add chicken to the pan.
- Leave chicken without stirring as long as possible to develop a brown crust, then stir briefly to brown other side.
- Return garlic, onion and ginger mixture to the pan.
- Stir in curry powder and cook for a few minutes to release flavors.
- Add coconut milk and soy sauce, stirring to combine.
- Add carrots and simmer for 5 minutes.
- Add peas and simmer for another 5 minutes.
- Add broccoli and tomatoes, bring back to heat and simmer 8-10 minutes until broccoli is bright green and vegetables are tender.
- Serve immediately over steamed rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Chinese Curry Chicken in a Slow Cooker?
I’d recommend browning the chicken first, then transferring everything to your slow cooker. Add vegetables in stages – carrots early, then peas, finally broccoli and tomatoes during the last hour.
How Long Does Leftover Chinese Curry Chicken Last in the Refrigerator?
I’d store your leftover Chinese curry chicken in the refrigerator for up to three to four days. Make sure you refrigerate it within two hours of cooking and keep it properly covered.
Can I Freeze This Curry and Reheat It Later?
Yes, I’d freeze this curry for up to three months. I’ll let it cool completely before freezing, then reheat gently on the stovetop, adding coconut milk if needed.
What’s the Difference Between Chinese Curry Powder and Indian Curry Powder?
Chinese curry powder is typically milder and sweeter than Indian curry powder. I’d describe it as having less heat and complexity, while Indian versions contain more intense spices like turmeric and stronger chili blends.
How Spicy Is This Chinese Curry Chicken Recipe?
I’d rate this Chinese curry chicken recipe as mildly spicy. The three tablespoons of Chinese curry powder provide gentle warmth without overwhelming heat, making it accessible for most palates including children.