This spicy Chinese chicken curry is full of tender chicken, green beans, carrots and a fragrant curry sauce. It is easy to make, reheats well and is ideal for batch cooking or preparing ahead.
If you love comforting curry recipes, this homemade Chinese chicken curry is a great one to add to your regular meal plan. It has the warmth of curry powder, the aromatic flavour of Chinese five spice, and just enough chilli to give it a lively kick. It is slightly different from Indian or Thai curries, but it is just as satisfying and very easy to make at home.
One of the best things about making curry from scratch is that you can control exactly what goes into it. This version uses chicken breast, carrots and green beans, creating a colourful, filling meal that works well for a simple family dinner. You can also adapt the vegetables depending on what you already have in the fridge. Broccoli, cauliflower, squash, baby sweetcorn, mange tout or sugar snap peas would all work well in this Chinese-style curry sauce.
The chicken is coated in cornflour before being fried. This simple step helps keep the chicken moist and tender as it cooks. It also helps thicken the sauce as the curry simmers, giving it a lovely glossy texture without needing cream or coconut milk.
This Chinese chicken curry is also a practical recipe for busy days. It reheats beautifully, so it is perfect if you like to cook once and eat twice. Make a larger batch, enjoy some for dinner, and keep the rest for an easy lunch or another evening meal. The flavours continue to develop as it sits, making the leftovers especially tasty.
Ingredient notes for Chinese chicken curry
To make this easy Chinese chicken curry, you will need the following ingredients:
- Chicken – Chicken breast works well because it cooks quickly and stays tender when coated in cornflour. Chicken thigh meat can also be used if you prefer a richer flavour.
- Cornflour – Used to coat the chicken before frying. It helps seal in moisture and also thickens the curry sauce as it cooks.
- Onion – A brown onion is ideal, but a red onion can also be used.
- Garlic – Fresh garlic cloves give the best flavour, although garlic paste or puree can be used for convenience.
- Root ginger – Fresh ginger adds brightness and warmth. Ginger paste or puree is a good alternative. Ground ginger can also be used, but add it with the spices rather than with the fresh aromatics.
- Chilli peppers – Use one or two chillies depending on how spicy you want the curry to be and how hot your chillies are.
- Spices – Turmeric, curry powder and Chinese five spice powder create a warm, fragrant sauce with a Chinese-inspired flavour.
- Vegetables – Carrot and green beans add colour, texture and freshness. Other vegetables can be added or swapped in.
- Sugar – A small amount balances the spices and adds gentle sweetness. Honey can be used instead if preferred.
- Stock – Chicken stock gives a savoury base to the sauce. Vegetable stock can also be used.
How to make Chinese chicken curry
Start by slicing the chicken into strips, then toss it in cornflour until lightly coated. This gives the chicken a delicate coating and helps the sauce thicken later.
Heat a little oil in a wok, frying pan or saucepan. Fry the chicken until it is browned on the outside, then remove it from the pan and set it aside. It does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
Add the onion, garlic, ginger and chilli to the same pan. Cook gently until the onion has softened and the aromatics are fragrant. If the pan becomes too dry, add a tablespoon of water before stirring in the spices. This prevents the spices from catching and burning.
Stir in the turmeric, curry powder and Chinese five spice powder, then return the chicken to the pan. Add the carrots, sugar and stock. Bring everything to the boil, then reduce the heat and simmer gently for about 20 minutes, stirring occasionally. Add green beans or any quicker-cooking vegetables partway through if you prefer them to keep a little bite.
If the sauce is thinner than you would like, dissolve a little extra cornflour in cold water and stir it into the curry near the end of cooking. Simmer briefly until the sauce thickens.
What can you serve with this Chinese chicken curry?
This Chinese chicken curry is delicious served with plain jasmine rice. Basmati rice also works well, especially if that is what you normally keep at home. For a more filling meal, serve it with egg fried rice. It can also be spooned over noodles for a simple Chinese-inspired curry noodle bowl.
How could you adapt this Chinese curry?
This recipe is easy to adapt. You can change the vegetables depending on the season or what you have available. Aubergine, courgette, broccoli, cauliflower, baby sweetcorn, mange tout and sugar snap peas are all good options. Just remember that some vegetables cook more quickly than others, so add delicate vegetables later in the cooking time.
For a vegetarian or vegan version, replace the chicken with tofu and use vegetable stock. The sauce is still full of flavour and works well with tofu and vegetables.
You can also adjust the spice level. Use fewer chillies for a milder curry, or add more if you prefer it hot. If you like a thicker sauce, add a little more cornflour mixed with cold water just before serving.
What can you do with the leftovers?
Leftover Chinese chicken curry can be stored in the fridge for up to three days. Reheat it thoroughly in the microwave or in a saucepan over a gentle heat until piping hot. Add a splash of water or stock if the sauce has thickened too much while stored.
Can you freeze it?
Yes, this Chinese chicken curry freezes well. Let it cool completely, then transfer it to a freezer-safe container. Defrost it in the fridge overnight before reheating thoroughly the next day.
Recipe
Chinese Chicken Curry
Corina Blum
Ingredients
- 200 g chicken breast meat sliced into strips
- 2 tablespoon cornflour
- 1 large onion diced
- 3 cloves garlic crushed
- 1 piece ginger finely diced
- 1-2 chilli peppers sliced
- 1 teaspoon turmeric
- 2 teaspoon curry powder
- 1.5 teaspoon Chinese five spice powder
- 1 carrot cut into strips
- 2 handfuls green beans
- 2 teaspoon sugar
- 600 ml chicken stock
- Rice, to serve
Instructions
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Coat the chicken strips in the cornflour.
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Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until sealed on all sides, then remove it from the pan and set aside.
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Add a little more oil if needed. Gently fry the onion, garlic, ginger and chilli for about 5 minutes, then stir in the turmeric, curry powder and Chinese five spice.
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Cook the spices for about 1 minute, then add the carrots, sugar and stock. Return the chicken to the pan and simmer for about 20 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the green beans or any other quick-cooking vegetables after about 10 minutes.
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Serve hot with rice.
Notes
Nutrition
More Chicken Curry Recipes
If you enjoy chicken curry recipes, there are many other styles to try, from rich onion-based curries to easy spicy midweek meals. Here are a few more chicken curry ideas:
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Homemade Chicken Dopiaza Curry
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Chicken Curry with Pickling Spices
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Jamie Oliver’s Favourite Chicken Curry
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Easy North Indian Chicken Curry Recipe: The Perfect Fakeaway
This recipe is a great choice if you enjoy easy spicy dinners and homemade curry recipes that can be adapted to suit your taste.
Keep in touch
If you make this homemade Chinese chicken curry, let me know how it turns out. Reader feedback is always welcome, especially if you adapt the vegetables, adjust the heat level or make it ahead for another meal.