Print

Easy 23-Minute Chinese Curry Chicken: Best Savory Recipe

easy 23-minute chinese curry chicken - featured image
Print Recipe

This quick Chinese curry chicken is a lifesaver for busy weeknights. Tender chicken thighs are seared, then simmered in a rich, golden curry sauce with coconut milk and vegetables, all ready in just 23 minutes.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons curry powder (preferably Madras)
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 cup (120ml) full-fat coconut milk
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons vegetable oil (avocado, canola, or grapeseed)
  • Salt and white pepper to taste
  • 2–3 green onions, sliced (for garnish)
  • Cooked jasmine rice (for serving)

Instructions

  1. Prep your ingredients (5 minutes): Cut chicken into 1-inch pieces. Dice onion, slice carrots, mince garlic, grate ginger. Mix cornstarch and cold water in a small bowl; set aside.
  2. Heat the oil (30 seconds): Place a large skillet or wok over medium-high heat. Add vegetable oil and heat until shimmering.
  3. Sear the chicken (4 minutes): Add chicken in a single layer (work in batches if needed). Cook undisturbed for 2 minutes until golden brown, then stir and cook 2 more minutes. Remove chicken with a slotted spoon and set aside.
  4. Cook the aromatics (2 minutes): Reduce heat to medium. Add onion and cook 1 minute until softened. Add garlic and ginger; cook 30 seconds until fragrant.
  5. Bloom the curry powder (1 minute): Sprinkle curry powder over aromatics. Stir constantly for 1 minute until fragrant and deepened in color.
  6. Add the liquid (3 minutes): Pour in chicken broth, coconut milk, soy sauce, and brown sugar. Stir, scraping up browned bits. Add carrots. Bring to a gentle simmer and cook 2 minutes.
  7. Return the chicken (4 minutes): Add seared chicken back to the pan with any juices. Stir to coat. Simmer 3-4 minutes until chicken is cooked through and carrots are tender.
  8. Thicken the sauce (1 minute): Stir cornstarch slurry, then pour into pan while stirring continuously. Cook 30 seconds until sauce thickens and turns glossy.
  9. Season and finish (30 seconds): Taste and adjust with salt and white pepper. Stir in most of the green onions, reserving some for garnish.
  10. Serve immediately: Spoon curry over jasmine rice. Garnish with remaining green onions.

Notes

Don’t skip blooming the curry powder in oil—it deepens the flavor. Use full-fat coconut milk for the best texture. Prep all ingredients before cooking as the recipe moves fast. For a spicier version, add chili paste or fresh chili with the aromatics. Leftovers taste even better the next day.

Nutrition

Keywords: Chinese curry chicken, quick curry, weeknight dinner, easy curry, 23-minute meal, chicken thigh recipe, curry powder, coconut milk

Find it online: https://emacrave.com/easy-23-minute-chinese-curry-chicken-best-savory-recipe/