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Meat

Easy Chinese Chicken Curry

A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
487
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 250g
    Long grain or basmati rice
  • 500g
    Skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tbsp
    Dark soy sauce
  • 1 tbsp
    Cornflour
  • 1 tsp
    Chinese five-spice powder
  • 1 tbsp
    Vegetable oil
  • 2
    Brown onions, thickly sliced
  • 1 tbsp
    Finely grated ginger
  • 1 tbsp
    Ffinely grated garlic
  • 3 tbsp
    Mild curry powder
  • 600ml
    Chicken stock
  • 200g
    Fresh pineapple chunks
  • 225g
    Tin of sliced water chestnuts in water, drained (140g drained weight)
  • 2
    Mixed peppers, thickly sliced

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Cook the rice according to the packet instructions and keep warm.
  2. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
  3. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
  4. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
  5. Serve in warmed bowls, ladled over the rice.