This Chinese chicken curry recipe is so quick to make, you won’t be dialing your takeout restaurant any time soon! It’s also loads healthier and more filling!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
- 4 skinless, boneless chicken thighs cut in bite sized pieces
- 1 tsp soy sauce
- 2 tsp corn starch
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 tbsp grated ginger
- 2-3 cloves garlic
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp Chinese 5 spice powder
- 400ml/1 1/2 cup chicken stock
- 2 potatoes medium
- 1 red pepper sliced
- 150g/1 cup sugar snap peas
- salt to taste
- chopped cilantro/coriander for serving
In a medium bowl mix the soy sauce with corn starch, then add chicken pieces and set aside until needed.
Prepare the vegetables by chopping up the onion, peeling and grating ginger, peeling and cutting the potatoes and mincing the garlic.
Heat 1 tablespoon of vegetable oil in a deep frying pan or a wok and add the chopped onions and ginger. Cook over medium heat for 5 minutes, then add minced garlic and cook for a few seconds. Make sure not to burn the garlic.
Then add the curry powder, turmeric and the 5 spice powder, mix briefly until you can smell the aromatics. Add the chicken together with the marinade and cook it for a few minutes, so the chicken is sealed but not cooked all the way through. Add the chicken stock and deglaze the pan by scraping up the bits stuck to the bottom of it with a wooden spatula. Then add potatoes and bring everything to a boil, lower the heat and let it simmer uncovered for 15 minutes.
Then add sliced red pepper and sugar snap peas and cook for 5 minutes longer. At the end, taste and add a pinch of salt if necessary. Serve over steamed white or brown rice, sprinkled with some fresh chopped cilantro and green onions.