15-Minute Chicken Curry, Takeout-Style
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
Chinese
15-Minute Chicken Curry, Takeout-Style
Description
The recipe starts by marinating thin chicken breast slices briefly with vegetable oil, soy sauce, and cornstarch to tenderize and season. The chicken is stir-fried over high heat until just opaque, then removed to maintain juiciness. Onions are then quickly stir-fried before adding the chicken stock and spices—curry powder, turmeric, sugar—and salt to create a flavorful base.
A cornstarch slurry thickens the sauce to the desired consistency, ensuring a smooth, glossy finish typical of takeout curries. Returning the chicken to the sauce allows it to absorb the curry flavors fully. The result is a mildly spiced curry with layered savory and slightly sweet notes, balanced by the richness of turmeric and warm curry powder.
This dish pairs naturally with steamed rice and can be adapted by adjusting the curry powder or turmeric amounts to taste. Its quick preparation time makes it practical for busy cooks seeking a satisfying curry.
Ingredients
- 12 oz. chicken breast thinly sliced, boneless, skinless
- vegetable oil
- 1 teaspoon soy sauce light
- 2 teaspoons cornstarch (divided)
- 1 onion halved and sliced into small wedges, medium
- 1 ½ cups chicken stock
- 4 teaspoons curry powder
- 1 teaspoon Turmeric
- 1/2 teaspoon sugar
- salt
Instructions
- In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
- Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 618mg | 26% |
| Potassium | 474mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
