Chinese Chicken Curry
  • Dinner

Chinese Chicken Curry

A flavorful Chinese chicken curry with a rich, aromatic sauce and tender chicken strips.

2 servings

~1 hr

Ingredients

  • Avocado Oil1 tbsp
  • Chicken Breasts, sliced into thin strips optional×2
  • Onions, roughly chopped×1
  • Mushrooms, sliced×4
  • Salt¼ tsp
  • Sugar¼ tsp
  • Frozen Peas40 g
  • Avocado Oil1 tbsp
  • Onions, sliced into strips×2
  • Garlic, crushed5 cloves
  • Carrots, sliced into small discs×2
  • All-purpose Flour2 tbsp
  • Curry Powder, mild, medium, or hot4 tsp
  • Chicken Stock600 ml
  • Honey2 tsp
  • Tamari4 tsp
  • Bay Leaf×1
  • Garam Masala1 tsp

Instructions

  1. Make the Curry Sauce

    First, make the curry sauce. Heat 1 tablespoon oil in a wok or non-stick saucepan. Add the sliced onions and garlic and cook until softened. Stir in the carrots and cook over low heat for 10 to 12 minutes.

  2. Add Flour and Curry Powder

    Add the flour and curry powder and cook for 1 minute. Gradually stir in the stock until combined, then add the honey, soy sauce, and bay leaf. Slowly bring to the boil, reduce the heat, and simmer for 15 minutes, or until the sauce thickens but still has a pouring consistency. Stir in the garam masala, then strain the curry sauce through a sieve and set aside.

  3. Cook the Chicken

    Heat 1 tablespoon oil in a wok over medium heat. When hot, add the chicken and stir-fry for 2 minutes. Add the roughly chopped onion and mushrooms and fry for a further 2 to 3 minutes, ensuring that the chicken is cooked thoroughly.

  4. Combine and Simmer

    Add the salt and sugar and mix well. Pour in the strained curry sauce and add the peas. Bring to the boil, reduce the heat, and simmer for 3 minutes, allowing the curry sauce to thicken again. If the sauce is too thick, add a splash of water to loosen it. Serve with steamed rice.

Start Cooking