Chinese Chicken Curry Recipe Like Takeaway

Delicious Chinese Chicken Curry with tender chicken slices, onions, peppers, and green peas, cooked in homemade curry sauce. Simple, quick, easy, and packed with flavour!

In this post, you'll learn how to make Chinese chicken curry from scratch with simple everyday ingredients. Simple but the taste is not bland! I can guarantee that!

It takes only 30 minutes to make everything from scratch and you will be amazed by how creamy and flavourful your curry sauce turns out.

Garlic Chilli Chicken Curry (indian Takeaway Style)

Some might get surprised to hear Chinese and curry as curry is not so Chinese cuisine. But there is a Chinese version of curry and it's one of the very popular dishes in Chinese takeout and restaurants, in the UK and United States.

This Western-style Chinese curry sauce is very similar to Japanese curry roux and thicker, milder, and sweeter than Indian curries. This curry sauce base is seasoned with curry powder, turmeric, Chinese five spices. Corn starch and plain flour are added to thicken the gravy. While, Indian curry pastes are made basically made from onions, tomatoes, and cream.

– Double or triple the amount of this recipe, you can serve your whole family with a minimum budget without ordering from takeout.

Chinese Curry Chicken With Rice

As readymade store-bought, Chinese curry paste is not easily accessible in some states and counties. Many of my viewer friends requested me to share the restaurant-style Chinese curry with onions and peas, I decided to share my tried and tested homemade recipe.

I've learned these recipe tips from my Chinese friend and I made some adjustments according to our family preferences. Ingredients in this dish are very versatile and you can customize it according to your taste. Here are a few simple steps you need to make:

To make this creamy flavourful sauce, you will need chicken stock, curry powder, turmeric, Chinese five spices, salt, sugar, corn starch, and plain flour. Gather all these ingredients in a saucepan and stir with low-medium heat until it gets thicken.

Chinese Chicken Curry, Egg Fried Rice & Chips

Use chicken stock instead of water to achieve the umami curry taste, just like you have had at your favourite restaurant. If you are making a kid-friendly or milder version, you can omit chilli powder.

You don't need wait long hour to marinate. Season the meat with simple soy sauce and fresh ground white or black pepper. That's it!

I used boneless chicken breast in this recipe. Feel free to use chicken thigh, beef, prawns, or any tender meat you wish! If you are making with beef, use a tender steak cut and add half teaspoon of baking soda in the beef marinade to tenderize the meat.

Jack Monroe's Chinese Chicken Curry Recipe

Stir fry the meat and vegetables for few minutes first and pour the curry sauce mix. Onions, peppers, green peas are ideal to add in this dish. Carrots, potatoes, snow peas and mushroom goes well too.

We usually serve it over the hot steamed jasmine rice or fried rice and topped with extra chopped spring onions. Pair it with Crispy Fried Wonton, Hot and Sour Soup, Crispy Chilli Beef, or Sweet and Sour Prawn and make it a perfect fakeaway dinner. Your friends and family will impress your Chinese cooking skills!

Calories: 498 kcal | Carbohydrates: 30 g | Protein: 46 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 114 mg | Sodium: 1560 mg | Potassium: 1196 mg | Fiber: 5 g | Sugar: 14 g | Vitamin A: 2369 IU | Vitamin C: 96 mg | Calcium: 54 mg | Iron: 4 mg

Chinese Curry Sauce, Takeaway Mix

If you enjoy our recipe, please leave a comment and give us a rating! If you've tried this recipe, tag me on social media, I would love to see your creations! Follow me on social media Facebook, Instagram and Pinterest for the latest updates.This Chinese chicken curry recipe is so quick to make, you won’t be dialing your takeout restaurant any time soon! It’s also loads healthier and more filling!

No matter how much one loves cooking, at some point of the week we all find ourselves tired and in need of some comfort food. That often mean takeout or takeaway as it is known here in Britain.

I know I want to order in at least once a week. It’s easy and it makes us feel like we are treating ourselves. Both great things.

Gluten Free Chinese Chicken Curry Recipe

What is less than great is the hefty price the takeout meals come with and the overall calorie count. For someone who tries to introduce balance in their life, those two things are hard to swallow. Pun intended.

Here is where my recipe for Chinese Chicken Curry comes in. Whenever we contemplate a takeaway, my kids immediately ask for Chinese over anything else. Not sure why since we hardly ever agree to that.

I never ever feel well after I eat Westernised Chinese food. However I loved real Chinese food in China, which was a completely new experience.

Chinese Chicken Curry Calories

If you are not an expert on both countries’ cuisines, it might be confusing as we often associate curry with Indian food. However curry is eaten in many Asian countries, and China is one of them.

Chinese curry is often a bit more watery in consistency than Indian curry. This is due to the fact that Indian curries often use tomatoes as natural thickeners while it’s not the case with Chinese curries.

This being said, it’s important to mention that sauces are expected to be thicker in the West, so I’ve used corn starch in my recipe to thicken my Chinese curry sauce.

Chicken Curry And Fried Rice

Another point of difference is the mix of spices. In Chinese curries just a touch of the curry powder and turmeric is used along with other spices like coriander and star anise, and a splash of soy sauce while the first two are the anchor flavours in Indian curries.

However, I know it’s a matter of taste, so you can use either skinless, boneless chicken breasts or skinless, boneless chicken thighs with visible fat removed with very similar results.

Traditionally green peppers and potatoes are used as well as a whole array of other vegetables. In British takeaway version of this curry you will always see green peas.

Easy Chinese Chicken Curry Recipe

Apart from the usual suspects like onions, garlic and ginger, I’ve decided to use red peppers, sugar snap peas for flavour and potatoes for sustenance.

This curry can be frozen and it reheats beautifully. It’s very easy to double the recipe and freeze half of it for the nights when you truly need a takeout because you just can’t imagine cooking!

This Chinese chicken curry recipe is quicker to make than to dial your takeout restaurant! It's also a lot healthier and more filling!

Adriel's Chinese Curry Chicken Recipe

Calories: 325 kcal Carbohydrates: 30 g Protein: 29 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 110 mg Sodium: 343 mg Potassium: 1037 mg Fiber: 5 g Sugar: 5 g Vitamin A: 1380 IU Vitamin C: 75.2 mg Calcium: 81 mg Iron: 6.4 mg

Julia Frey is a London based recipe developer and photographer. Julia founded in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.The tender chicken is coated in a rich curry sauce that uses easy to find ingredients. Plus you can make this Chinese chicken curry as spicy or as mild as you like.

Perfect for serving over white rice or noodles. If Chinese curry is one of your favorite comfort foods, then this recipe is for you.

X Chinese Chicken Curry Recipe Kit

The word curry is usually associated with Indian cuisine; however, curry is eaten in many Asian countries, and each has its own fabulous interpretation.

This Chinese curry is quite a mild gravy style curry, although you can add chopped chilies, red pepper flakes, or cayenne pepper to give it more spice. The curry gravy is flavored with curry powder, turmeric, a pinch of Chinese 5 spice, and a little soy sauce. The finished curry sauce is thickened with cornstarch, so it gets that familiar takeout consistency.

Let me guess that the chicken you get from your favorite takeout place is so tender! It almost melts in the mouth. The trick is how they tenderize the meat. They call it velveting the chicken as it makes the chicken soft like velvet.

Slow Cooker Chicken Curry

My preferred method for tenderizing meat for Chinese dishes is to use baking soda. Baking soda. Also known asbicarb of soda, bicarbonate of soda, andsodium bicarbonate. Don't get it muddled with baking powder that won't tenderize your meat and will leave everything slimy!

To use baking soda, you sprinkle a small amount over the chicken and then stir to coat. Then let the chicken sit for 15 minutes before washing it in cold water to remove the baking soda. It does need to be washed well, as baking soda doesn't have a pleasant taste!

Once the chicken is well washed, pat the chicken dry before you fry it to ensure it doesn't sweat as you cook it.

Morrisons Chinese Chicken Curry Takeaway, 350g

To read about the science of using baking soda to tenderize chicken check out my post forTakeout Style Chicken and Snow Pea.

You sure can! Usually, from the takeout, you get peas in your curry. But there is nothing to stop you adding plenty of extra