Chinese Chicken Curry

This comforting Chinese-style curry chicken combines tender chunks of chicken with vibrant vegetables in a rich, creamy coconut curry sauce. It's a weeknight-friendly recipe that delivers maximum flavor with minimal fuss, perfect for those craving something warm and satisfying served over steamed rice.

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Course: Main Course

Cuisine: Chinese

Keyword: Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Wok

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

Use curry powder specifically from a Chinese grocery store rather than authentic Indian curry powder for the intended flavor profile

Be patient when browning the chicken - the longer you wait without stirring, the better the flavor development

Remove the large ginger slices before serving if preferred

Frozen peas work perfectly in this recipe and don't need to be thawed first

The dish can be made up to 2 days ahead and reheated gently on the stovetop

For a spicier version, add 1-2 chopped chilies with the garlic and ginger

Substitute chicken thighs for even more tender, flavorful results

Nutrition