Chinese Chicken Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
332 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Chicken Curry
Description
Chinese Chicken Curry features chicken breast pieces coated lightly with soy sauce and cornstarch, providing a tender yet lightly thickened texture when cooked. The curry base is created by sweating finely diced shallots, crushed garlic, and freshly grated ginger, then stirred with curry powder, turmeric, and Chinese five-spice. This combination infuses the dish with a warm, slightly earthy flavor profile specific to Chinese-style curry.
The curry simmers with chicken stock and green beans, which stay crisp-tender, balancing the softness of the cooked chicken. A pinch of sugar enhances the natural sweetness, while the moderate spice level offers warmth without overwhelming heat. This dish pairs well with steamed rice and is often garnished with fresh scallions and chopped coriander to add brightness.
The recipe suggests using chicken breast but notes that lean trimmed thighs can substitute for variation. It advises cooking the aromatic garlic and ginger briefly to avoid bitterness and explains that varying curry powder types will impact spiciness. Slow simmering ensures flavors blend well while maintaining the green beans' texture.
Ingredients
- 800 g chicken breast diced
- 2 teaspoon corn starch aka cornflour
- 1 teaspoon soy sauce
- 1 tablespoon olive oil
- 2 shallot finely diced
- 2 garlic crushed, cloves
- 1 tablespoon ginger grated, fresh
- 1 tablespoon curry powder
- 1 teaspoon Turmeric ground
- 0.5 teaspoon Chinese five spice
- 400 ml chicken stock
- 150 g green beans trimmed and halved
- 1 pinch sugar
Instructions
- Put 800 g Chicken breast into a bowl and add 1 teaspoon Soy sauce and 2 teaspoon Cornflour (corn starch). Mix well and set aside.
- Heat 1 tablespoon Olive oil in a large pan over a low heat. Add 2 Shallots and cook for 4 minutes.
- Add 2 Garlic cloves and 1 tablespoon Fresh ginger and stir in. Then add 1 tablespoon Curry powder, 1 teaspoon Ground turmeric0.5 teaspoon Chinese Five Spice and mix well.
- Add the coated chicken.
- Mix well and cook for 5 minutes, stirring regularly.
- Add 400 ml Chicken stock 150 g Green beans and 1 pinch Sugar.
- Mix well and simmer for 15 minutes.
- Serve with rice and top with sliced spring onions (scallions) and chopped coriander (cilantro).
Notes
- Trim visible fat if substituting chicken thighs for a leaner version.
- Add a teaspoon of baking soda to beef steak marinade to tenderize if substituting beef for chicken.
- Use mild curry powder to maintain the intended flavor; avoid using garam masala as it is more suitable as a finishing spice.
- Cook garlic and ginger briefly (about 20 seconds) to prevent burning and flavor alteration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 332kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 131mg | 44% |
| Sodium | 420mg | 18% |
| Potassium | 1023mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 41mg | 46% |
| Calcium | 65mg | 7% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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