Chinese Curry Chicken Recipe

Introduction

Chinese Curry Chicken is a flavorful and comforting dish that combines tender chicken slices with a fragrant curry sauce. This easy-to-make recipe brings together aromatic spices and fresh vegetables, perfect for a satisfying weeknight meal.

Ingredients

• 12 oz chicken breast, thinly sliced against the grain into 1/4” (5mm) thick pieces
• 1/4 teaspoon salt
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 1/2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1/4 to 1/2 teaspoon chili flakes (optional, depending on spice level)
• 2 tablespoons peanut oil (or vegetable oil)
• 1/2 large white onion, chopped
• 1/2” ginger, minced
• 1 green bell pepper, chopped
• 1 carrot, sliced
• 1 cup low-sodium chicken broth
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons oyster sauce

Instructions

1. Step 1: In a medium bowl, combine the chicken slices, 1/4 teaspoon salt, Shaoxing wine, and cornstarch. Mix well to coat the chicken evenly and set aside.
2. Step 2: Heat the oil in a large skillet over medium-high heat until hot. Add the chopped onions and stir-fry for about 1 minute until they start to soften.
3. Step 3: Add the minced ginger, green bell pepper, carrot, curry powder, turmeric, and chili flakes if using. Cook and stir for about 2 minutes until the vegetables begin to soften and the spices are fragrant.
4. Step 4: Pour in the chicken broth. Add the sugar, 1 teaspoon salt, and oyster sauce. Stir everything together and bring to a boil.
5. Step 5: Reduce the heat to medium-low to maintain a gentle simmer. Add the marinated chicken in a single layer, avoiding too much overlapping. Use your spatula to separate any pieces sticking together. Simmer for about 2 minutes until the chicken is just cooked through and the sauce thickens slightly.
6. Step 6: Transfer the chicken and vegetables to a serving plate. Serve hot over steamed rice as a main dish.

Tips & Variations

• For a richer flavor, use coconut milk instead of chicken broth to create a creamier curry sauce.
• Adjust the chili flakes to your preferred spice level, or omit them altogether for a milder dish.
• Substitute chicken with tofu or shrimp for a different protein option.
• Adding potatoes or peas can provide extra texture and nutrition.

Storage

Store leftover Chinese Curry Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of curry powder for this recipe?

Yes, you can use any mild or medium curry powder you prefer. Adjust the quantity based on its strength and your taste.

What can I substitute if I don’t have Shaoxing wine?

Dry sherry is a great substitute for Shaoxing wine. Alternatively, you can use a splash of rice vinegar mixed with a little water if you want to avoid alcohol altogether.

Chinese Curry Chicken Recipe

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4.8 from 139 reviews

This Chinese Curry Chicken recipe features tender slices of chicken breast cooked in a vibrant curry and turmeric-spiced sauce with fresh vegetables. Fragrant and mildly spicy, it’s a one-pan dish perfect for a flavorful and comforting weeknight dinner, served hot over steamed rice.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 12 oz chicken breast, thinly sliced against the grain into 1/4” (5mm) thick pieces
• 1/4 teaspoon salt
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Spice Mix

• 1 1/2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1/4 to 1/2 teaspoon chili flakes (optional)

Vegetables & Sauce

• 2 tablespoons peanut oil (or vegetable oil)
• 1/2 large white onion, chopped
• 1/2” ginger, minced
• 1 green bell pepper, chopped
• 1 carrot, sliced
• 1 cup low-sodium chicken broth
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons oyster sauce

Instructions

1. Marinate Chicken: In a medium-sized bowl, combine the thinly sliced chicken breast with 1/4 teaspoon salt, Shaoxing wine, and cornstarch. Mix well to evenly coat the chicken pieces and set aside to marinate.
2. Cook Onions: Heat 2 tablespoons of peanut or vegetable oil in a large skillet over medium-high heat until hot. Add the chopped onions and stir-fry for 1 minute until fragrant.
3. Add Vegetables and Spices: Add the minced ginger, chopped green bell pepper, sliced carrot, and the spice mix consisting of curry powder, turmeric powder, and optional chili flakes to the skillet. Stir and cook until the vegetables start to soften, about 2 minutes.
4. Add Broth and Sauces: Pour in the low-sodium chicken broth followed by sugar, salt, and oyster sauce. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
5. Simmer Chicken: Reduce heat to medium-low to maintain a gentle simmer. Add the marinated chicken slices carefully with minimal overlapping. Use a spatula to separate any pieces stuck together. Simmer for 2 minutes, or until the chicken is just cooked through and the sauce slightly thickens.
6. Serve: Transfer the curry chicken and vegetables to a serving plate and serve hot over steamed rice as a main dish.

Notes

• Adjust chili flakes to taste to control the spice level.
• Shaoxing wine can be substituted with dry sherry if unavailable.
• For a gluten-free version, use gluten-free oyster sauce or tamari.
• Serve with steamed jasmine or basmati rice for a complete meal.
• Do not overcook the chicken to keep it tender and juicy.

Keywords: Chinese curry chicken, curry chicken recipe, Chinese dinner, stovetop curry, quick chicken curry, easy Chinese recipe