This takeaway-style Chinese chicken curry is mild yet packed with flavour, featuring a hint of Chinese five spice. The chicken stays tender, and the onions and peas add a touch of sweetness. Ready in about 30 minutes.
This Chinese-style curry is different from Indian curries: it’s mild, aromatic and uses Chinese five spice to give an authentic note. Milk provides a light creaminess instead of heavier cream or coconut milk, keeping the sauce smooth and delicate.
Simple to prepare and quick to cook — you’ll have dinner on the table in about 30 minutes.
Table of Contents
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More fakeaway favourites
- ? Frequently Asked Questions
- Chinese Chicken Curry Recipe
📺 Watch how to make it
Full recipe and step-by-step instructions are included in the recipe card further down this page.
- Coat the chicken with cornflour, light soy sauce and white pepper. Heat the oil in a large frying pan.
- Cook the chicken until lightly browned, then add the sliced onions and soften briefly.
- Add garlic, curry powder, Chinese five spice, turmeric, sugar and salt and fry, stirring, to bloom the spices.
- Pour in the stock and simmer for 5 minutes. Stir in the peas and milk, and add a cornflour slurry if you prefer a thicker sauce.
- Serve immediately.
Pro Tip
This curry is gently spiced. To add heat, use a hotter curry powder, sprinkle in some dried chilli flakes, or finish with a drizzle of sweet chilli sauce.
It’s aromatic and colourful: chunky onions and sweet peas balance the fragrant spices beautifully.
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🍽️ What to serve it with
- Serve over egg fried rice or plain boiled rice for a simple meal.
- For a larger Chinese-style spread, add sides like vegetable spring rolls, salt-and-pepper chips or sesame prawn toast.
🍲 More fakeaway favourites
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Chicken Fried Rice
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? Frequently Asked Questions
Yes. Cool the curry, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan over medium heat, stirring occasionally, and add a splash of stock or water if the sauce needs loosening.
Yes. Cool and freeze in an airtight container. Defrost overnight in the fridge, then reheat in a pan over medium heat, adding a little stock or water as needed to restore the sauce consistency.
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Chinese Chicken Curry
10
20
30
Ingredients
Chicken
- 3 large chicken breasts (about 525g), sliced into strips
- 1 tbsp cornflour (cornstarch in USA)
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- 2 tbsp oil
Curry Sauce
- 1 large onion, peeled and sliced into chunky strips
- 2 cloves garlic, minced
- 2 tbsp mild curry powder (use medium or hot if you prefer)
- 1/2 tsp Chinese five spice
- 1 tsp turmeric
- 1 tsp sugar
- 1/2 tsp salt
- 480 ml (2 cups) chicken stock
- 100 g (3/4 cup) frozen peas (petit pois preferred)
- 60 ml (1/4 cup) full-fat milk
Optional – cornflour slurry to thicken
- 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water
To Serve
- Egg fried rice
- Prawn crackers
Instructions
- Toss the chicken with the cornflour, light soy sauce and white pepper until evenly coated.
- Heat the oil in a large frying pan over medium-high heat.
- Add the chicken and cook, stirring occasionally, for about 5 minutes until very lightly browned.
- Add the sliced onion and cook for 2 minutes, stirring occasionally.
- Add the garlic, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often, for 2 minutes to release the flavours.
- Pour in the chicken stock, bring to the boil, then simmer for 5 minutes.
- Stir in the peas and cook for 2–3 minutes until heated through, then stir in the milk.
- If you prefer a thicker sauce, mix the cornflour with cold water to make a slurry and add slowly to the simmering sauce, stirring until it thickens.
- Serve with egg fried rice and prawn crackers.
Notes
Yes — cool, store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, stirring, and add a splash of stock or water if needed.
Yes — cool and freeze in an airtight container. Defrost overnight in the fridge and reheat gently, adding a little liquid if necessary to restore the sauce.
Nutritional information is approximate, per serving (recipe serves 4), not including rice or prawn crackers.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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