Easy Chinese Chicken Curry Recipe

Every Chinese takeaway had a Chinese chicken curry on the menu when I was growing up; this is my ode to the dish that I would order all of the time!

Course Main Course

Cuisine Anglo Chinese

Keyword chinese chicken curry, chinese chicken curry takeaway recipe, homemade chinese curry

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 634kcal

350 g Chicken Thigh Meat 12oz
1 Large Onion 225g
150 g Frozen Peas 1 Cup
5 Garlic Cloves
2 tablespoon Grated Ginger
1 tablespoon Mild Curry Powder
1 Green Chilli Pepper
½ teaspoon Chinese 5 Spice Omit if using Chinese curry powder or my mix in the FAQ section
2 tablespoon Cornflour
½ teaspoon Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Rice Wine
1 teaspoon Rice Wine Vinegar
250 ml Chicken Stock 1 Cup
1 tablespoon Cooking Oil

Mix together the cornflour with the light soy sauce, sugar, rice wine and rice wine vinegar.
Cut the chicken thighs into bite-sized pieces and add to the bowl with the cornflour mix.
Top and tail the onion, then peel it and cut it into 8 wedges.
Mince the garlic.
Grate the ginger.
Remove the seeds from the chilli and slice it thinly.
Just before you start cooking, remove the chicken from the marinade, add the curry powder and Chinese five spice and pour hot chicken stock into the remaining marinade.
Whisk to combine.
Heat a wok over a high heat. When it shimmers, add the cooking oil.
Throw in the onions and stir fry for 2 minutes.
Add the chicken, chilli, garlic and ginger and stir fry for 3-4 minutes.
Pour in the sauce and cook for a further 3-4 minutes.
Add the peas and cook for a final 60 seconds before serving.