This Hairy Bikers Chinese chicken curry recipe is made with diced chicken breasts, mild curry powder, mushrooms, peppers, and chicken stock in a smooth takeaway-style sauce. It tastes just like an order from your local Chinese but costs a fraction of the price. Ready in 30 minutes and serves 4.
I have been making this on Friday nights for years. The kids love it with egg fried rice and it is genuinely quicker than waiting for a delivery.
Chinese Chicken Curry Ingredients
- 2 tbsp vegetable oil
- 2 large chicken breasts or 4 chicken thighs, diced
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 green bell pepper, sliced
- 100g mushrooms, sliced
- 2 tbsp mild curry powder
- 1 tbsp plain flour
- 500ml chicken stock
- 1 tbsp soy sauce
- 1 tsp caster sugar
- Salt and white pepper, to taste
How to Make Chinese Chicken Curry
- Cook the vegetables: Heat the oil in a large saucepan or wok over medium heat. Add the onion, carrot, green pepper, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until tender but still slightly crunchy.
- Brown the chicken: Add the diced chicken to the pan. Cook for 5 to 6 minutes, stirring frequently, until browned on all sides and cooked through.
- Make the roux: Sprinkle the curry powder and plain flour over the chicken and vegetables. Stir well to coat everything and cook for about 1 minute to cook out the raw flour taste.
- Simmer the sauce: Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the soy sauce and sugar. Bring to a gentle simmer, then reduce the heat and cook for about 10 minutes until the sauce thickens.
- Season and serve: Season with salt and white pepper. Serve straight away over fluffy boiled rice.
What Makes a Great Chinese Chicken Curry?
- Use the right curry powder: A mild Chinese-style curry powder gives the authentic chip shop flavour. Standard Indian curry powder is too strong and will change the taste completely.
- Prep everything first: This cooks fast, so have all your vegetables sliced before you heat the pan. Once you start, there is no time to stop and chop.
- Adjust the thickness: Add a splash more stock for a thinner sauce, or mix a teaspoon of cornflour with cold water and stir it in to thicken. The sauce should coat the back of a spoon.
- Add some heat: For a spicier version, add a pinch of chilli powder or a finely chopped red chilli with the curry powder. If you enjoy spicier curries, try the Hairy Bikers Chicken Balti for a proper kick.
What Should You Serve on the Side?
Fluffy boiled rice or egg fried rice are the classic choices. Both soak up the sauce well and keep the meal simple.
For a full fakeaway spread, add prawn crackers, spring rolls, or a Hairy Bikers Chicken Curry alongside for variety. A quick cucumber salad with rice vinegar also works well to cut through the richness.
What Should You Serve on the Side?
Fluffy boiled rice or egg fried rice are the classic choices. Both soak up the sauce well and keep the meal simple.
For a full fakeaway spread, add prawn crackers, spring rolls, or a Hairy Bikers Chicken Curry alongside for variety. A quick cucumber salad with rice vinegar also works well to cut through the richness.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 380 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 100mg
- Sodium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 35g
Frequently Asked Questions
What curry powder should I use? A mild Chinese-style curry powder gives the best results. Look for brands like Goldfish or any packet labelled “Chinese curry powder” for that authentic chip shop flavour.
What is curry chicken at Chinese restaurants? Chinese curry sauce is a mild, smooth, golden sauce made from curry powder thickened with flour and stock. It is quite different from Indian curries, which tend to be spicier and use a wider range of whole spices.
How does this compare to BBC Good Food’s Chinese chicken curry? The BBC version takes around 55 minutes and uses a longer ingredient list. This Hairy Bikers version is simpler and faster at 30 minutes, using curry powder and flour for a quick roux-based sauce.
What vegetables go in a Chinese curry? The classic combination is onion, carrot, green pepper, and mushrooms. You can also add beansprouts, bamboo shoots, or water chestnuts for extra crunch.
Can I make this ahead of time? Yes, cook the full curry and let it cool before storing in the fridge. The sauce thickens overnight, so add a splash of stock when you reheat it.
Try More Recipes:
- Hairy Bikers Chicken Balti Recipe
- Hairy Bikers Chicken Korma Recipe
- Hairy Bikers Chicken Tikka Masala Recipe
Hairy Bikers Chinese Chicken Curry Recipe
Description
This Chinese chicken curry recipe uses diced chicken breasts, mild curry powder, and mixed vegetables in a smooth takeaway-style sauce. Ready in 30 minutes and serves 4.
Ingredients
Instructions
- Heat the oil in a large saucepan or wok over medium heat. Add the onion, carrot, green pepper, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until tender but still slightly crunchy.
- Add the diced chicken to the pan. Cook for 5 to 6 minutes, stirring frequently, until browned on all sides and cooked through.
- Sprinkle the curry powder and plain flour over the chicken and vegetables. Stir well to coat everything and cook for about 1 minute to cook out the raw flour taste.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the soy sauce and sugar. Bring to a gentle simmer, then reduce the heat and cook for about 10 minutes until the sauce thickens.
- Season with salt and white pepper. Serve straight away over fluffy boiled rice.
