Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
This Chinese Curry Chicken recipe is a delicious and easy-to-make dish that’s perfect for a weeknight meal. Tender pieces of chicken and crisp-tender vegetables are simmered in a fragrant, slightly sweet, and savory curry sauce. This dish is a delightful fusion of Chinese and South Asian flavors, offering a comforting and satisfying culinary experience. Serve it over rice for a complete meal.
Ingredients:
0.45 kg boneless, skinless chicken breasts, cut into 2.5cm cubes
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1/2 cup coconut milk (or milk for a lighter option)
- 1 tablespoon honey (or sugar)
- 1 cup mixed vegetables (such as carrots, potatoes, and peas), cut into bite-sized pieces
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Directions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes, soy sauce, and cornstarch. Stir well to coat the chicken and set aside for 10 minutes.
- Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook until softened and slightly golden, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the curry powder, turmeric powder, ground ginger, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant.
- Cook Chicken: Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Simmer the Curry: Pour in the chicken broth, coconut milk (or milk), and honey (or sugar). Bring to a simmer, then add the mixed vegetables.
- Cook Until Tender: Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir occasionally.
- Season and Serve: Season with salt to taste. Garnish with fresh cilantro and serve hot over cooked rice.
Nutrition Information
Per Serving (estimated):
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 10g
- Protein: 30g
Tips and Variations from Home Cooks
Flavor Boost: Add a squeeze of lime juice just before serving for a bright, fresh flavor.
Spicier Curry: Add more red pepper flakes or a chopped chili pepper for extra heat.
Extra Vegetables: Add other vegetables like bell peppers, snap peas, or spinach.
Creamier Curry: Use full-fat coconut milk for a richer, creamier sauce.
Make it Gluten-Free: Ensure your soy sauce is gluten-free (tamari) and omit the cornstarch, or use a gluten-free thickening agent.
Protein Variation: Try using shrimp or tofu instead of chicken.
