Chinese Chicken Curry
User Reviews
5.0
12 reviews
Excellent
Chinese Chicken Curry
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Chinese Chicken Curry is a wonderfully flavorful dish that's both easy to make and delicious to eat. Packed with tender chicken, aromatic spices, and colorful vegetables, it's a perfect meal for any night of the week. Serve it over rice or with your favorite sides for a satisfying and hearty dinner your family will love.
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Ingredients
- 2 tablespoons vegetable oil
- 1 large onion sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 pound chicken breast boneless and skinless, cut into thin slices
- 3 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teasoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons soy sauce low sodium
- 1½ cup chicken broth low sodium or no sodium added
- 1 large carrot thinly sliced
- 1 medium bell pepper cut into strips
- ½ cup frozen peas
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Increase the heat to medium-high. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
- Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken, stirring well to coat evenly.
- Pour in the soy sauce and chicken broth, stirring to combine. Bring the mixture to a simmer. Add the sliced carrot and bell pepper, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Add the frozen peas in the last 5 minutes of cooking.
- Taste the curry and adjust the seasoning with salt and pepper as needed. Serve the curry hot over cooked rice, and garnish with fresh cilantro if desired.
Equipments used:
Notes
- Cut Chicken Evenly: For uniform cooking, try to slice the chicken breast into even-sized pieces.
- Customize the Veggies: Feel free to swap in other vegetables you have on hand, like broccoli or snap peas.
- Watch the Heat: Keep an eye on the curry while it simmers to ensure it doesn't burn or stick to the pan.
- Serve Fresh: This dish is best enjoyed fresh, but if you have leftovers, they reheat well for a quick meal later.
Nutrition Information
Show Details
Serving
1serving
Calories
277kcal
(14%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
522mg
(22%)
Potassium
833mg
(24%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4496IU
(90%)
Vitamin C
47mg
(52%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 277kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 522mg | 22% |
| Potassium | 833mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4496IU | 90% |
| Vitamin C | 47mg | 52% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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