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Chinese Chicken Curry

Chinese Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable or canola oil
  • 1 small onion, sliced into thin wedges
  • 1 bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 cup chicken stock
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • Salt, to taste
  • Steamed rice and sliced scallions, for serving

Method
 

  1. Heat the oil in a wok over high heat until smoking. Add the chicken in a single layer, cook 3 to 4 minutes without moving, then flip and cook another 2 to 3 minutes until golden. Transfer to a plate.
  2. Reduce heat to medium, add the onion and bell pepper. Cook 2 to 3 minutes until starting to soften.
  3. Push vegetables aside, add garlic and ginger, stir 30 seconds. Sprinkle in curry powder and stir 1 minute. Pour in stock, soy sauce, and sugar, bring to a simmer. Return chicken and any juices, cook 2 to 3 minutes. Stir slurry and pour in, cooking until sauce thickens, about 1 minute. Season with salt.
  4. Spoon curry over steamed rice, top with scallions, and serve hot.

Notes

For the glossiest sauce, don’t skip the cornstarch slurry. If you plan ahead, the curry tastes even better after resting in the fridge overnight.