Chinese Curry

Chinese Curry

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Course Main Course
Cuisine Chinese, curry
Servings 4


  • 400 g chicken breast cut in bite sized pieces
  • 2 tsp cornflour
  • 1 tbsp vegetable oil
  • 1 onion sliced
  • 1 tbsp grated ginger
  • 2-3 cloves garlic
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp Chinese 5 spices powder
  • 1 green pepper sliced into chunks
  • 1 carrot thinly sliced
  • 1 pack choi chopped
  • 400 ml vegetable stock
  • 3 tbsp. soy sauce
  • Salt and pepper


  • in a bowl, combine the corn flour and chicken pieces and set aside.
  • In a sauté pan, heat the oil and add the chicken pieces. cook for 2 minutes to colour.
  • then, add the onion, garlic, ginger, carrot, pepper and packchoi. Cook for 1 minute or so.
  • Then add the curry powder, turmeric and the 5-spice powder.
  • Stir to combine the flavour .
  • add the chicken stock, soy sauce.
  • Bring to simmer, place a lid and cook for a further 5-8 minutes until the chicken pieces and vegetables are fully cooked.
  • Check the seasoning and thickness and add extra cornflour if needed.
    serve over a bowl of boiled rice
Keyword Chinese, curry