Weeknight Hero – Chinese Chicken Curry
Hey friends, let me tell you about this Chinese Chicken Curry that’s quickly become my go-to for those hectic weeknights. It’s a game-changer – easy to whip up, packed with bold flavors, and way better than any takeout. In just 50 minutes, you’ve got a comforting, aromatic meal that’s not only a crowd-pleaser but also a breeze to make. Trust me, one bite of this perfectly spiced, veggie-packed curry, and you’ll be patting yourself on the back for a dinner well done!
Vegetable Oil: For sautéing the onions. You can substitute it with canola or sunflower oil. Onion: Yellow or white onions work great. Garlic: Fresh is best. You can replace it with a bit of garlic powder. Ginger: Gives a nice, spicy kick. Ground ginger is a good backup option. Chicken Breast: I prefer it boneless and skinless for easy cooking. You could also use thigh meat for more flavor. Curry Powder: This brings the curry flavor we’re after. If you don’t have any, you can make your own using my recipe here. Turmeric Powder: Adds color and a warm, earthy flavor. If you don’t have it, the curry powder will still carry the dish. Ground Cumin and Coriander: They add complexity to the spice profile. Soy Sauce: Make sure to use low sodium soy sauce. Tamari or coconut aminos are good alternatives for a gluten-free option. Chicken Broth: I always opt for low sodium or no sodium added. Carrot, Bell Pepper and Frozen Peas: Feel free to substitute with your favorite veggies. Other veggies that would work are broccoli, cauliflower, mushrooms, baby corn, etc. Salt and Pepper: Adjust to your taste. Cilantro: For garnish and a fresh flavor.
First things first, heat your vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and let it cook until it’s soft and translucent. Stir the garlic and ginger into the onions and let them cook for a minute until they’re fragrant and lively. Turn the heat up to medium-high and add your chicken slices. Cook them until they just lose their pink color. Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to coat the chicken evenly. This is for allowing the spices to wake up and release their full potential. Now pour in the soy sauce and chicken broth. Stir to combine everything, then let the curry gently simmer. Add in the carrot and bell pepper and let the curry do its thing for about 15-20 minutes. You’re looking for the chicken to cook through and the veggies to get tender but still hold their own. In the last 5 minutes of cooking, add the frozen peas. Finally, taste and season with salt and pepper to your liking. Serve it over rice, garnished with fresh cilantro, and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat or in the microwave, stirring occasionally to ensure it heats evenly. You can also freeze this chicken curry. Let the curry cool completely and then store it in freezer-safe containers. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
More Asian Recipes To Try
Chop Suey Chicken Fried Rice Egg Foo Young Char Siu Pork (Chinese BBQ Pork) Asian Ground Beef Noodles Filipino Pancit
