Chinese Chicken Curry Recipe

Name: Chinese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 4 scallions, finely chopped; 2 garlic cloves, minced; 1 fresh red hot chile pepper, minced; 1 tablespoon finely chopped fresh ginger; 1 tablespoon Madras curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; One 13 1/2-ounce can coconut milk, well shaken; 1 cup frozen peas, defrosted; 1/2 cup bamboo shoots; 2 tablespoons coarsely chopped cilantro leaves; Steamed white rice, for serving

Servings: persons

1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
4 scallions, finely chopped
2 garlic cloves, minced
1 fresh red hot chile pepper, minced
1 tablespoon finely chopped fresh ginger
1 tablespoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
One 13 1/2-ounce can coconut milk, well shaken
1 cup frozen peas, defrosted
1/2 cup bamboo shoots
2 tablespoons coarsely chopped cilantro leaves
Steamed white rice, for serving

1
In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated.
2
Set aside.
3
Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat.
4
Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
5
Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute.
6
Stir in the coconut milk and bring to a boil.
7
Reduce the heat to moderately low and simmer for 10 minutes.
8
Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat.
9
Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
10
Carefully pour the curry sauce over the chicken and bring it to a simmer.
11
When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes.
12
Stir in the chopped cilantro.
13
Serve the chicken curry over steamed white rice.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts, thinly sliced, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 2 tablespoons vegetable oil, and more.

Yes, Chinese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions