How to Make Easy Chinese Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable.

Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.

Prepare the vegetables by cutting the onion and bell pepper into thin slices. Finely chop the garlic cloves.

In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, and plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.

Turn the heat on and cook with medium-low heat, stirring continuously until the sauce starts to thicken. Once the sauce starts to thicken, turn off the heat and set aside. Keep it warm.

In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry over medium-high heat for 2-3 minutes until cooked through.

Push the chicken to one side of the pan and add the chopped garlic. Stir for a few seconds and follow with the onion, pepper slices, and green peas. Stir well and cook for 1-2 minutes.

Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. (If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference.)

Make a taste test and add extra salt or sugar to your taste, if needed.

Remove from heat and transfer to a serving plate. Serve immediately.

Serve over a bowl of steamed rice, garnish with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens