Chinese Curry Chicken Recipe

Name: Chinese Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken meat (in chunks); 1 cup tomatoes (diced); 2 cups broccoli; 1 cup carrot (cut into 1-inch pieces diagonally); 1 cup onion (cut in chunks); 1 cup peas; 3 tablespoons curry powder (only buy from the chinese grocery store, don't use authentic); 2 -3 garlic cloves (chopped); 2 tablespoons fresh ginger (cut in large slices, take out later); 1 tablespoon vegetable oil; 400 ml coconut milk; 2 tablespoons soy sauce

Servings: persons

1 lb chicken meat (in chunks)
1 cup tomatoes (diced)
2 cups broccoli
1 cup carrot (cut into 1-inch pieces diagonally)
1 cup onion (cut in chunks)
1 cup peas
3 tablespoons curry powder (only buy from the chinese grocery store, don't use authentic)
2 -3 garlic cloves (chopped)
2 tablespoons fresh ginger (cut in large slices, take out later)
1 tablespoon vegetable oil
400 ml coconut milk
2 tablespoons soy sauce

1
Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
2
Stir until they have gone soft, then remove to a platter.
3
Turn up the heat on the pan and - if necessary - add a little more oil.
4
Add the chicken and leave on the heat without stirring for as long as you can bear.
5
When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
6
The more patient you are, the more flavor the chicken will have.
7
Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
8
Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
9
Stir in the coconut milk and the soy sauce.
10
Add the carrots and allow to simmer for five minutes.
11
Then add the peas.
12
Simmer for five minutes and then add the broccoli and tomatoes.
13
Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.

515

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 12 ingredients. The key ingredients include: 1 lb chicken meat (in chunks), 1 cup tomatoes (diced), 2 cups broccoli, 1 cup carrot (cut into 1-inch pieces diagonally), and more.

Yes, Chinese Curry Chicken 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 Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions