Chinese Chicken Curry
Dive into the comforting flavors of Chinese Chicken Curry, a perfect blend of savory spices and hearty ingredients that make this dish a weeknight favorite. Tender, bite-sized chunks of chicken thighs are infused with the rich warmth of Chinese curry powder and simmered to perfection in a luscious, velvety sauce. Packed with diced onions, aromatic garlic and ginger, tender potatoes, sweet carrots, and vibrant peas, this curry strikes the ideal balance between bold taste and wholesome ingredients. Enhanced with soy sauce and oyster sauce for umami depth, each spoonful is a symphony of flavors. Ready in just 45 minutes, this one-pot wonder pairs beautifully with fluffy steamed rice or noodles, making it both satisfying and easy to prepare. Perfect for anyone craving a quick yet authentic twist on Chinese cuisine, this dish is as comforting as it is flavorful.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 2 tablespoons Cooking oil (vegetable or sunflower)
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 medium, peeled and cubed Potato
- 1 medium, sliced Carrot
- 2 tablespoons Chinese curry powder
- 1.5 tablespoons Cornstarch
- 400 milliliters Chicken stock
- 2 teaspoons Soy sauce
- 1 tablespoon Oyster sauce
- 100 grams Frozen peas
- 0.5 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 2 stalks, chopped Green onions (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the cooking oil in a large pan or wok over medium-high heat.
Add the diced onion to the pan and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the chicken pieces to the pan and stir-fry for 5 minutes until they are lightly browned on the outside.
Mix in the curry powder, making sure the chicken is evenly coated.
In a small bowl, whisk the cornstarch into the chicken stock until fully dissolved, then pour this mixture into the pan.
Add the cubed potatoes, sliced carrots, soy sauce, and oyster sauce. Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
Cook for about 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender and the sauce has thickened.
Add the frozen peas and cook for 2 more minutes.
Season the curry with salt and black pepper to taste.
Turn off the heat and garnish the curry with chopped green onions if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
