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Quick and Flavorful Chinese Curry Chicken

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A quick and easy Chinese curry chicken recipe with a thick, rich, and mildly spicy sauce that clings perfectly to rice or noodles. Ready in about 25 minutes, it’s perfect for busy weeknights and uses simple pantry staples.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 2 tbsp yellow curry powder
  • 3 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 medium onion, finely diced
  • 1 cup chicken broth (240 ml)
  • 2 tbsp light soy sauce
  • 1 tbsp honey
  • 1/2 cup thick coconut milk (120 ml)
  • 1 tsp cornstarch mixed with 1 tbsp water
  • Optional add-ins:
  • 1 medium carrot, peeled and sliced
  • 1 small potato, peeled and cubed
  • 1/4 cup green peas (30 g)

Instructions

  1. Prep your ingredients (10 minutes): Cut the chicken into bite-sized chunks. Peel and dice the onion, mince garlic, and grate ginger. If using veggies like carrots or potatoes, peel and chop them into small, even pieces for quick cooking.
  2. Heat the oil and brown the chicken (5 minutes): Warm 2 tablespoons of vegetable oil in your skillet over medium-high heat. Add the chicken pieces and cook until they’re golden on the outside but not fully cooked through, about 3–4 minutes. Remove and set aside.
  3. Sauté aromatics and curry powder (4 minutes): In the same skillet, add the diced onion, garlic, and ginger. Stir for about 2 minutes until fragrant and the onion softens. Sprinkle in the 2 tablespoons of curry powder and stir constantly for 1–2 minutes to toast the spices.
  4. Add broth and veggies (if using) (3 minutes): Pour in 1 cup of chicken broth and stir well to deglaze the pan, scraping up browned bits. Add carrots and potatoes if using. Bring to a gentle simmer.
  5. Return chicken and simmer (8 minutes): Add the browned chicken back to the skillet. Stir in 2 tablespoons soy sauce and 1 tablespoon honey. Cover and simmer on low heat for about 8 minutes, or until the chicken is cooked through and veggies are tender.
  6. Finish with coconut milk and thicken (2 minutes): Stir in ½ cup thick coconut milk. Mix 1 teaspoon cornstarch with 1 tablespoon water, then slowly pour into the simmering sauce while stirring. Cook for 1–2 minutes until sauce thickens. Add green peas if desired.
  7. Final taste check and serve: Taste the curry and adjust salt or honey as needed. Serve hot over steamed jasmine rice or alongside stir-fried noodles.

Notes

Toast the curry powder with aromatics to unlock deeper flavor. Use chicken thighs for juiciness. Adjust thickness of sauce with broth or cornstarch slurry as needed. For gluten-free, substitute soy sauce with tamari. For spicier curry, add fresh chili or chili oil. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Chinese curry chicken, quick curry recipe, easy weeknight dinner, chicken thighs curry, mild spicy curry, coconut milk curry

Find it online: https://emacrave.com/quick-and-flavorful-chinese-curry-chicken-recipe-easy-step-by-step-guide/