Tender chicken thigh cooked with onion, carrot and peas in a fragrant Chinese-style curry sauce. Madras curry powder, five spice, ginger and turmeric create a warming blend of spices, while a light soy marinade helps keep the chicken flavourful and tender.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Chicken Curry · Chinese Recipes · Curry Recipes · Quick & Easy
Ingredients
For the Chicken
- 400g boneless, skinless chicken thigh meat, or chicken breast
- 1 carrot, finely sliced
- 1 medium onion, thinly sliced
- 30g frozen peas
- 2 tbsp oil, for stir-frying
For the Chicken Marinade
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp Shaoxing wine
- 1 tsp cornflour
For the Curry
- 1 tbsp Madras curry powder
- ½ tsp ground ginger
- ½ tsp five spice powder
- ½ tsp turmeric
- 300ml chicken stock
- ½ tsp salt
- 1 tsp sugar
For Thickening
- 2 tsp potato starch or cornflour
- 3 tbsp cold water
To Serve
- Fresh coriander, for garnish (optional)
- Fresh red chilli, sliced (optional)
- Steamed rice
Method
1. Marinate the chicken
Place the chicken in a bowl.
Add the light soy sauce, sesame oil, sugar, white pepper, Shaoxing wine and cornflour.
Mix well until the chicken is evenly coated. Set aside while preparing the remaining ingredients.
2. Prepare the spice mix
Add the Madras curry powder, ground ginger, five spice powder and turmeric to a small bowl.
Mix well and set aside.
3. Stir-fry the vegetables
Heat the oil in a large wok or frying pan over high heat.
Add the sliced onion and carrot.
Stir-fry for 3–4 minutes, until the vegetables begin to soften.
4. Cook the chicken
Add the marinated chicken to the pan.
Stir-fry for approximately 3 minutes, until the chicken is mostly cooked.
5. Add the spices
Sprinkle the prepared spice mixture over the chicken and vegetables.
Stir-fry for approximately 2 minutes, allowing the spices to become fragrant.
6. Add the stock and peas
Pour the chicken stock into the pan.
Add the frozen peas and bring the curry to a gentle simmer.
Cook for 2–3 minutes.
Add the salt and sugar and stir well.
7. Thicken the curry
Mix the potato starch or cornflour with 3 tbsp cold water until smooth.
Slowly pour the mixture into the simmering curry while stirring continuously.
Continue cooking until the sauce reaches your preferred consistency.
8. Serve
Garnish with fresh coriander and sliced red chilli, if using.
Serve immediately with steamed rice.
Notes
- Use chicken thigh: Thigh meat stays tender and juicy during stir-frying, although chicken breast can also be used.
- Adjust the thickness: Add the starch mixture gradually so you can control how thick the curry becomes.
- Adjust the spice: Madras curry powder can vary in heat, so adjust the quantity to suit your preference.
- Keep the chicken tender: Don't overcook the chicken before adding the stock.
- Serving suggestion: Serve with steamed jasmine rice or another fragrant white rice.
