Name: Chinese Curry Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
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 preference); 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

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Introduction

Chinese Curry Chicken is a flavorful and aromatic dish featuring tender chicken slices cooked in a rich, mildly spiced curry sauce. This recipe combines vibrant vegetables and traditional spices for a comforting meal perfect over steamed rice.

A black pan filled with a colorful stir-fry dish on a white marbled surface. The dish has three main layers: the first layer is bright green chunks of bell peppers scattered evenly, the second layer has long, thin orange carrot slices placed in between the peppers, and the top layer is golden brown cooked chicken pieces that are irregularly shaped and covered in a light sauce. The sauce gives a slightly shiny texture to all ingredients, and small bits of cooked onions are also mixed within. A pair of silver chopsticks rests inside the pan, partially immersed in the food. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Combine the chicken, 1/4 teaspoon salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix well to coat the chicken evenly, then set aside to marinate.
Step 2: Heat the oil in a large skillet over medium-high heat until hot. Add the chopped onions and stir-fry for 1 minute until fragrant.
Step 3: Add the minced ginger, green bell pepper, carrot, curry powder, turmeric powder, and chili flakes (if using). Cook and stir for about 2 minutes, until the vegetables begin to soften.
Step 4: Pour in the chicken broth, then add sugar, 1 teaspoon salt, and oyster sauce. Stir well and bring the mixture to a boil.
Step 5: Reduce heat to medium-low to maintain a low simmer. Add the marinated chicken to the skillet with minimal overlapping. Use a spatula to gently separate any pieces sticking together. Simmer for about 2 minutes, or until the chicken is just cooked through and the sauce thickens slightly.
Step 6: Transfer everything to a serving plate and serve hot over steamed rice as a satisfying main dish.

Tips & Variations

For a richer flavor, try using coconut milk instead of some of the chicken broth to create a creamier curry.
If you prefer less heat, omit the chili flakes or reduce the amount to suit your taste.
Feel free to add other vegetables like peas or potatoes for added texture and nutrition.
Using Shaoxing wine adds authenticity, but dry sherry is a suitable substitute if unavailable.

Storage

Store any leftover curry chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid reheating multiple times for best texture and flavor.

How to Serve

In a large black pan with shiny metal handles, there is a colorful stir-fry. It has three main layers: at the bottom are thick, uneven strips of pale yellow chicken coated in a glossy brown sauce; mixed throughout are chunky pieces of bright green bell pepper with smooth skin; and scattered among them are thin, slanted slices of orange carrot and translucent, diced white onion. The mix looks juicy and hot, with some oil glistening on the vegetables and chicken. A metal cooking tong is resting inside the pan on the right side, partially under the food. The pan sits on a gray textured surface, with two small wooden bowls below, one with coarse salt and a small spoon and the other with black pepper, and a folded white striped cloth is underneath the pan handle on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs can be used for a juicier and slightly richer flavor. Adjust cooking time as thighs may take a bit longer to cook through.

Is this dish spicy?

The spice level depends on the amount of chili flakes you add. The recipe allows you to adjust from mild to moderately spicy by varying the chili flakes or omitting them entirely for a milder taste.