Chinese Chicken Curry

Dive into the comforting flavors of Chinese Chicken Curry, a perfect blend of savory spices and hearty ingredients that make this dish a weeknight favorite. Tender, bite-sized chunks of chicken thighs are infused with the rich warmth of Chinese curry powder and simmered to perfection in a luscious, velvety sauce. Packed with diced onions, aromatic garlic and ginger, tender potatoes, sweet carrots, and vibrant peas, this curry strikes the ideal balance between bold taste and wholesome ingredients. Enhanced with soy sauce and oyster sauce for umami depth, each spoonful is a symphony of flavors. Ready in just 45 minutes, this one-pot wonder pairs beautifully with fluffy steamed rice or noodles, making it both satisfying and easy to prepare. Perfect for anyone craving a quick yet authentic twist on Chinese cuisine, this dish is as comforting as it is flavorful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless skinless chicken thighs
• 2 tablespoons Cooking oil (vegetable or sunflower)
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 teaspoon, grated Ginger
• 1 medium, peeled and cubed Potato
• 1 medium, sliced Carrot
• 2 tablespoons Chinese curry powder
• 1.5 tablespoons Cornstarch
• 400 milliliters Chicken stock
• 2 teaspoons Soy sauce
• 1 tablespoon Oyster sauce
• 100 grams Frozen peas
• 0.5 teaspoon (adjust to taste) Salt
• 0.25 teaspoon Black pepper
• 2 stalks, chopped Green onions (optional, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set them aside.

Step 2

Heat the cooking oil in a large pan or wok over medium-high heat.

Step 3

Add the diced onion to the pan and sauté for 2-3 minutes until soft and translucent.

Step 4

Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Step 5

Add the chicken pieces to the pan and stir-fry for 5 minutes until they are lightly browned on the outside.

Step 6

Mix in the curry powder, making sure the chicken is evenly coated.

Step 7

In a small bowl, whisk the cornstarch into the chicken stock until fully dissolved, then pour this mixture into the pan.

Step 8

Add the cubed potatoes, sliced carrots, soy sauce, and oyster sauce. Bring the mixture to a simmer, then reduce the heat to low and cover the pan.

Step 9

Cook for about 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender and the sauce has thickened.

Step 10

Add the frozen peas and cook for 2 more minutes.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Turn off the heat and garnish the curry with chopped green onions if desired.

Step 13

Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1485.0g)

Amount per serving	% Daily Value*
Calories	1398.0

Total Fat 71.3g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 452.6mg	0%
Sodium 2897.3mg	0%
Total Carbohydrate 92.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 19.4g
Protein 105.0g	0%

Vitamin D 0IU	0%
Calcium 240.8mg	0%
Iron 10.5mg	0%
Potassium 2436.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 29.4%

Carbs: 25.8%