Chinese Chicken Curry

A community recipe by melsmarriott

Not tested or verified by Nigella.com

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Introduction

This is a really easy chicken curry recipe and tastes fab, beats any take-away curry, everyone must try it!

Ingredients

Serves: 3-4

Metric Cups

4 chicken breasts
1 onion (sliced)
1 small carrot
1 handful broccoli
1 green chilli
1 clove garlic
olive oil
1 pinch of salt
1 pinch of pepper
medium fresh ginger
1 bunch spring onions
2 tablespoons cornflour
1 teaspoon turmeric
2 star anise
1 teaspoon curry powder
1 tablespoon brown sugar
500 millilitres chicken stock
basmati rice

4 chicken breasts
1 onion (sliced)
1 small carrot
1 handful broccoli
1 green chile
1 clove garlic
olive oil
1 pinch of salt
1 pinch of pepper
medium fresh gingerroot
1 bunch scallions
2 tablespoons cornstarch
1 teaspoon turmeric
2 star anise
1 teaspoon curry powder
1 tablespoon brown sugar
18 fluid ounces chicken broth
basmati rice

Method

Chinese Chicken Curry is a community recipe submitted by melsmarriott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicken into bite size pieces, season with salt and pepper and add 1tbsp cornflour, stir fry in 1 tbsp oil. Keep aside.

Stir fry the chopped garlic, 1 tbsp grated ginger, chopped chilli, onion, carrot and broccoli. After a few minutes add the chicken stock, tumeric, curry powder, star anaise and brown sugar.

After about 10 mins add the chicken and cornflour (1tbsp cornflour/2tbsp water) to thicken. simmer for approx 30 minutes.

Serve with basmati or egg fried rice and prawn crackers, sprinkle with chopped spring onion if desired.

Cut the chicken into bite size pieces, season with salt and pepper and add 1tbsp cornstarch, stir fry in 1 tbsp oil. Keep aside.

Stir fry the chopped garlic, 1 tbsp grated ginger, chopped chilli, onion, carrot and broccoli. After a few minutes add the chicken broth, tumeric, curry powder, star anaise and brown sugar.

After about 10 mins add the chicken and cornstarch (1tbsp cornstarch/2tbsp water) to thicken. simmer for approx 30 minutes.

Serve with basmati or egg fried rice and prawn crackers, sprinkle with chopped scallion if desired.

Additional Information

Double the quantities for a larger serving. I will upload a photo next time I make it, Im sure it will be soon! It looks and tastes pretty much like a take-away curry but alot better!! Once you have made this curry Im sure like me you will be hooked!!

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What 3 Others have said

This is such a great curry. I'm a bit bored of cooking the usual thai or Indian so found this. Very easy and delicious. My husband asked for me to cook it again so hence the second time in less than 2 weeks.

Posted by Winnie1970 on 19th October 2015
I just tried this tonight and it turned out really well considering I'm a relative novice to the kitchen. I found that the bottom of the pan had more flavour - and was pretty close to the chinese curry I was expecting ;)

Posted by drew79 on 9th July 2014
lovely easy recipe ,really chinese tasting. i have wanted to make chinese curry for ages , never knew how. this is fab and the children loved it . will make it again and add it to my curry list . great.put noodles in remaining sauce with stir fry veg that was fab too

Posted by candgtjsmztd on 1st May 2012

Introduction

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Additional Information

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What 3 Others have said

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