Chinese Chicken Curry

Craving a flavorful dish that’s quick to make and packed with delicious spices?

This Chinese Chicken Curry brings together tender chicken, vibrant veggies, and a rich blend of curry spices—all in one skillet.

Perfect for a weeknight dinner, it’s a satisfying, easy-to-make meal that your family will ask for again and again!

For Chinese Chicken Curry:

Chicken – I’ve used boneless, skinless chicken breast, thinly sliced for quick cooking.
Vegetable Oil – Used for frying the chicken and sautéing the veggies.
Onion – Sliced, it adds a sweet and savory base to the curry.
Garlic & Ginger – Freshly minced garlic and ginger bring aromatic depth to the dish.
Curry Powder – A blend of spices that gives the dish its signature flavor.
Turmeric Powder – Adds a rich yellow color and earthy flavor.
Ground Cumin – Imparts a warm, nutty flavor that enhances the curry.
Ground Coriander – Lends a citrusy, floral note to balance the curry.
Soy Sauce – I recommend low-sodium soy sauce to keep the dish flavorful without making it too salty.
Chicken Broth – Adds depth and moisture to the curry sauce.
Carrot – Thinly sliced for a slight crunch and subtle sweetness.
Bell Pepper – Sliced into strips for color and texture.
Frozen Peas – Stirred in at the end for a pop of green and freshness.
Salt & Pepper – Adjusted to taste to season the curry perfectly.
Fresh Cilantro – Garnished on top for a fresh, herby finish.

Chinese Chicken Curry

This Chinese Chicken Curry is a flavorful, easy-to-make dish packed with tender chicken, vibrant spices, and colorful vegetables. It's a perfect weeknight meal that pairs well with rice or your favorite side dishes for a hearty dinner your family will love.

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Course: Main Course

Cuisine: Chinese

Keyword: Chinese Chicken Curry

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

.

Ingredients:

2 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 lb chicken breast (boneless, skinless), thinly sliced
3 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons soy sauce (low sodium)
1½ cups chicken broth (low sodium or no added salt)
1 large carrot, thinly sliced
1 medium bell pepper, sliced into strips
½ cup frozen peas
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and sauté until soft and translucent.
Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Cook the chicken: Increase the heat to medium-high. Add the chicken pieces to the skillet and cook until the chicken turns golden and is no longer pink.
Add spices: Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken. Stir to coat the chicken evenly with the spices.
Simmer: Pour in the soy sauce and chicken broth, stirring well to combine. Bring the mixture to a simmer, then add the sliced carrot and bell pepper. Let it simmer for 15-20 minutes or until the chicken is fully cooked and the vegetables are tender. Add the frozen peas in the last 5 minutes of cooking.
Season and serve: Taste the curry and season with salt and pepper as needed. Serve the curry hot over rice, garnished with fresh cilantro if desired.

Tips:

Uniform chicken slices: For even cooking, try to slice the chicken into similar-sized pieces.
Veggie swaps: Feel free to swap in other veggies like broccoli or snap peas based on what you have available.
Watch the simmer: Keep an eye on the curry as it simmers to prevent burning or sticking.
Leftovers: This dish is best enjoyed fresh but also reheats well for quick meals later.

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Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work just as well as chicken breasts and are even more flavorful. Just be sure to cut them into bite-sized pieces to ensure even cooking.
What if I don’t have fresh ginger or garlic?
If you’re out of fresh ginger or garlic, you can substitute with ground ginger (about 1/2 teaspoon) and garlic powder (1/2 teaspoon). These will still give your curry that aromatic flavor.
Can I make this dish ahead of time?
Absolutely! You can make the curry ahead and store it in the fridge for up to 3 days. The flavors will even develop more as it sits. Just reheat on the stove over low heat before serving.
How can I thicken the curry sauce?
To thicken the sauce, simply mix a tablespoon of cornstarch with a little cold water and stir it into the simmering curry. It’ll thicken in just a few minutes!
Can I use different vegetables?
Yes, this recipe is very flexible. Feel free to swap in your favorite vegetables like broccoli, zucchini, or snap peas, and adjust the cooking time based on how tender you’d like the veggies.