A mild, glossy takeaway-style Chinese chicken curry. Blend the sauce smooth for the classic look, or leave it chunky.
Chinese chicken curry
Ingredients
Method
- Fry the chicken in the oil until browned, then set aside.
- Soften the onion in the same pan for 5 minutes.
- Stir in the curry powder and turmeric and cook for a minute.
- Mix the cornflour with a splash of stock, add all the stock, soy and sugar and simmer until thick.
- Return the chicken with the peas and simmer for 5 minutes. Serve with rice.
Notes
How blending the sauce gives the takeaway shine
Blending the sauce after cooking gives the glossy, smooth texture you get from a Chinese takeaway. The cornflour thickens it cleanly without making it heavy.
What is Chinese chicken curry?
Chinese chicken curry is the curry served in Chinese takeaways across the UK. It is a smooth, thick yellow sauce with chicken, onion and peas, flavoured with curry powder, turmeric and a little five spice. It is quite different from the curries of southern China or Hong Kong, and grew up as a British Chinese takeaway dish.
Many people make it at home from a block of curry sauce concentrate, but it is easy to make from scratch with flour, curry powder and stock.
Browning the chicken and choosing the curry powder
- Fry the chicken until it is golden before setting aside. That colour adds flavour to the final dish.
- Use a good mild curry powder: it is the main flavour here so a flat powder gives a flat curry.
- Do not skip the sugar. It rounds out the saltiness and gives the sauce a slight sweetness.
- Blend the sauce smooth for a proper takeaway finish, or leave it as it is for a quicker result.
Vegetable, tofu and spicier versions
- Vegan: swap chicken for tofu or mixed vegetables and use vegetable stock.
- Chinese vegetable curry: use the same sauce over mixed vegetables and serve with rice.
- Spicier version: add half a teaspoon of chilli powder with the curry powder.
Storing, freezing and reheating the curry
This curry keeps in the fridge for three days and freezes well for up to two months. The sauce may thicken in the fridge. Stir in a little water when reheating.
Rice, chips and prawn crackers
Steamed white rice, egg fried rice or chips. Prawn crackers on the side make it feel like a proper takeaway.
Chinese curry versus Indian curry
What makes Chinese curry different from Indian curry?
Chinese takeaway curry uses a milder blend and is thickened with cornflour for a smooth, glossy sauce. Indian curries tend to be richer, with more complex spicing and a longer cook time.
Can I use chicken thighs?
Yes, and they often give more flavour and stay moister than breast. Dice them the same way and cook as the recipe says.
Why is my Chinese curry sauce too thick?
Add a splash of stock or water to the pan and stir over a low heat. Cornflour-thickened sauces can tighten quickly once off the heat.
