This takeaway-style Chinese chicken curry is mild but super-tasty with a hint of Chinese five spice. The chicken is nice and tender and we’ve got a little bit of sweetness from the onions and peas. Ready in 30 minutes!
Totally different to the Indian-style curries I often publish, this Chinese-style curry is mild but very flavourful.
We use Chinese five spice in this dish (a little goes a long way, but it’s A MUST to get that authentic flavour), and we also use milk, rather than cream or coconut milk for a light, creaminess.
It’s a simple recipe that only requires around 20 minutes of cook time.
Table of Contents
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Coat the chicken with the cornflour, light soy sauce, and white pepper. Meanwhile, heat the oil in a large frying pan.
- Add the chicken and cook until lightly browned, then add the sliced onions.
- Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt, and fry whilst stirring together.
- Add the stock and bring to a simmer for 5 minutes before adding the peas and milk. This is when you can add a cornflour slurry if you want to thicken the sauce a little.
- Serve immediately.
Pro Tip
This is quite a mild curry, but if you would like to add a little spice, you can use a hotter curry powder, throw in a good pinch of dried chilli flakes or finish with a drizzle of Sweet Chilli Sauce.
It’s so aromatic and vibrant! I love the chunky onions and the sweet pop of those peas.
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Pin It🍽️ What to serve it with
- I like to serve this over a bed of Egg Fried Rice or Boiled Rice.
- If you want to make a Chinese-style banquet, here are a few sides:
- Vegetable Spring Rolls, Salt and Pepper Chips, Sesame Prawn Toast
🍲 More fakeaway favourites
? Frequently Asked Questions
Yes, this recipe can be made ahead, then cooled, placed in an airtight container and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Yes, make the recipe, then cool, place in an airtight container and freeze.
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
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Chinese Chicken Curry
Ingredients
Chicken
- 3 large chicken breasts (about 525g altogether), sliced into strips
- 1 tbsp cornflour (cornstarch in USA)
- 1 tbsp light soy sauce
- ¼ tsp white pepper
- 2 tbsp oil
Curry Sauce
- 1 large onion peeled and sliced into chunky strips
- 2 minced cloves garlic
- 2 tbsp mild curry powder – go medium or hot if you like it hotter
- ½ tsp Chinese five spice
- 1 tsp turmeric
- 1 tsp sugar
- ½ tsp salt
- 480 ml (2 cups) chicken stock
- 100 g (3/4 cup) frozen peas I like to use petit pois, as they're smaller and sweeter and cook more quickly
- 60 ml (1/4 cup) full-fat milk
Optional – cornflour slurry to thicken
- 1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
To Serve
- egg fried rice
- prawn crackers
Instructions
- Toss the chicken with the cornflour, light soy sauce and white pepper in a bowl, until the chicken is evenly coated.3 large chicken breasts, 1 tbsp cornflour, 1 tbsp light soy sauce, 1/4 tsp white pepper
- Heat the oil in a large frying pan over a medium-high heat.2 tbsp oil
- Add the chicken and cook, stirring occasionally, for 5 minutes, until very lightly browned.
- Add the sliced onion and cook, stirring occasionally, for 2 minutes.1 large onion
- Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 2 minutes.2 minced cloves garlic, 2 tbsp mild curry powder, 1/2 tsp Chinese five spice, 1 tsp turmeric, 1 tsp sugar, 1/2 tsp salt
- Stir in the stock, bring to the boil and simmer for 5 minutes.480 ml (2 cups) chicken stock
- Stir in the peas and cook for 2-3 minutes, until cooked through. Then stir in the milk.100 g (3/4 cup) frozen peas, 60 ml (1/4 cup) full-fat milk
- If you’d like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
- Serve with egg fried rice and prawn crackersegg fried rice, prawn crackers
Video
Notes
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Why do you not use mushrooms in this recipe like the chine ate away does? I think these add good taste and makes it less bland?
We really loved this, it really was very similar to a Chinese takeaway curry. I added a bit more cornflour to thicken it a bit more.
Just tried this and it was really lovely. There’s only two of us so having the other half Saturday. Thanks 👍.
This was the best Chinese chicken curry I’ve tasted better than takeaway.
Made this yesterday. Had to use boneless chicken thigh and Madras curry powder as that was all I had but otherwise I followed recipe exactly but also added some carrot and mushrooms (quartered) as I had to use them up. Really nice dish and had it with the egg fried rice. Didn’t have any prawn crackers unfortunately but I’ll make it again and get some next time. My wife was really impressed that such a simple recipe could be so good. Thank you.
Thank you for sending me the recipe. I will be trying that out on Friday. Looks delicious thank you.
Hello Nikki,
Thanks for the lovely recipe. Could you please tell me the brand name of the curry powder that you have used for this recipe? Thanks.
Hi Anu, I used the Sainsbury’s ‘Inspired to cook’ mild curry powder. I sometimes use Schwartz mild curry powder too.