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Chinese Curry Chicken Recipe

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4.5 from 92 reviews

This Chinese Curry Chicken recipe features tender chicken breast slices cooked in a flavorful and mildly spiced curry sauce with fresh vegetables like green bell pepper, carrot, and onion. The curry is enhanced with turmeric, curry powder, and optional chili flakes for a subtle heat, making for a delicious and comforting dish perfect served hot over rice.

Ingredients

Scale

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

Spices

  • 1 1/2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1/4 to 1/2 teaspoon chili flakes (optional, depending on spice preference)

Vegetables & Aromatics

  • 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

Sauce

  • 1 cup low-sodium chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons oyster sauce

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breast with 1/4 teaspoon salt, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly. Set aside to marinate while preparing the other ingredients.
  2. Cook the Aromatics: Heat 2 tablespoons of peanut 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. Add Vegetables and Spices: Stir in the minced ginger, chopped green bell pepper, sliced carrot, and the spice mix consisting of curry powder, turmeric powder, and chili flakes if using. Continue to cook and stir for approximately 2 minutes until the vegetables are just beginning to soften and the spices are fragrant.
  4. Add Broth and Seasonings: Pour in 1 cup of low-sodium chicken broth. Add 2 teaspoons sugar, 1 teaspoon salt, and 2 teaspoons oyster sauce. Stir well to combine and bring the mixture to a boil.
  5. Simmer with Chicken: Reduce the heat to medium-low to maintain a gentle simmer. Arrange the marinated chicken slices in the skillet with minimal overlapping, using a spatula to separate any pieces stuck together. Simmer gently for 2 minutes or until the chicken is just cooked through and the sauce has slightly thickened.
  6. Serve: Transfer the curry chicken and vegetables to a large serving plate. Serve immediately, ideally over steamed rice as a main dish, to enjoy the full flavor of this comforting Chinese curry chicken.

Notes

  • Using Shaoxing wine adds a subtle depth of flavor; dry sherry is a suitable substitute.
  • The chili flakes are optional and can be adjusted to your preferred spice level.
  • Ensure chicken slices are thin and uniformly cut for even cooking.
  • Simmering briefly avoids overcooking the chicken and keeps it tender.
  • Peanut oil is preferred for its high smoke point and subtle flavor, but vegetable oil works well too.
  • This dish pairs beautifully with steamed jasmine or basmati rice.

Keywords: Chinese curry chicken, quick chicken curry, Chinese stir fry, curry powder chicken, easy Chinese dinner

Find it online: https://annakocht.com/chinese-curry-chicken-recipe/