Chinese Chicken Curry

Name: Chinese Chicken Curry
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 pound chicken breast (450 g, or thighs, cut into bite-sized chunks); 2 tablespoons vegetable oil; 1 large onion (sliced); 2 cloves garlic (minced); 1 tablespoon curry powder; 1 tablespoon cornstarch; 2 cups chicken broth (16 fl oz | 480 ml); 1 cup coconut milk (8 fl oz | 240 ml); 1 cup green peas (fresh or frozen, 5 oz | 140 g); Salt and pepper (to taste); Fresh cilantro (for garnish (optional))

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This Chinese Chicken Curry features tender chicken simmered in a fragrant, mildly spiced Chinese curry sauce with onions and peas, and pairs perfectly with rice. A takeout favorite that’s warm, comforting, and satisfying.

Table of Contents

Chinese Chicken Curry

This is a simple home-style dish that often appears on takeout menus and weeknight tables. It uses a mild curry sauce with tender chicken and vegetables cooked until soft. The method is easy to follow and works well for cooks at any skill level.

Rich and creamy curry with mild spice, tender chicken, and pops of sweetness from peas. Comforting with a velvety sauce that clings to rice.

Nutritional information

Chinese Chicken Curry provides protein from the chicken and energy from the sauce and vegetables. It can be lighter if served with a smaller portion of rice. Using homemade sauce allows better control over salt and sugar.

A blue-patterned bowl of white rice topped with yellow curry chicken and green peas, with chopsticks picking up a piece.

Chinese Chicken Curry Instructions

Time needed: 25 minutes

This recipe starts by cooking the chicken first, so it stays juicy and cooks evenly. The sauce is built in the same pan, so all the flavor stays together. A short simmer helps everything blend without drying out the chicken.

Cook the Chicken
Heat oil in a large pan over medium heat. Add chicken pieces and cook until lightly golden, about 5 minutes. Remove and set aside.
Sauté Aromatics
In the same pan, add the onion and cook until softened. Stir in garlic and curry powder, cooking for 1 minute until fragrant.
Make the Sauce
Whisk cornstarch with chicken broth, then pour it into the pan. Stir well, scraping up any browned bits. Add coconut milk and bring to a simmer.
Combine and Simmer
Return chicken to the pan and add peas. Simmer for 10–12 minutes, until chicken is cooked through and the sauce thickens.
Serve
Season with salt and pepper. Garnish with cilantro if desired and serve hot with steamed rice.

Chinese Chicken Curry: Substitutes

Easily make this dish your own with substitutions.

Chicken breast: Swap with chicken thighs for juicier meat, or use shrimp for a seafood twist.
Coconut milk: Replace with regular cream or evaporated milk for a lighter version.
Peas: Use bell peppers or carrots for added variety.

Chinese Chicken Curry: Storage & Reheating

Leftovers are even better than the first meal to me.

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze curry for up to 2 months; thaw in fridge overnight.
Reheat: Warm gently on the stovetop, adding a splash of broth if the sauce is too thick.

A pan filled with creamy chicken curry, green peas, and chopped green onions, with a spoon lifting a portion of the dish.

Chinese Chicken Curry: Cooking Tips

Some recommendations I’ve found that help:

Toast curry powder briefly before adding liquids to release deeper flavor.
For extra heat, add chili flakes or sliced fresh chili.
Serve with jasmine rice or egg-fried rice for a heartier meal.
Cook the chicken in batches if the pan feels crowded, so it browns rather than steams.
Keep the heat medium so the sauce thickens slowly without scorching.
Use leftover cooked chicken to save time and shorten the cooking process.
Adjust thickness with a small splash of water or broth if the sauce gets too thick.
Cut the chicken into even pieces so it cooks evenly.
Let the sauce rest for a few minutes before serving so it thickens on its own.

A blue patterned bowl filled with white rice, topped with yellow curry chicken and green peas, with chopsticks and chopped green onions nearby.

Why you’ll ❤️ this recipe.

🏠Easy to make at home

🕜Great for meal-prep

🍳Comforting and filling

🌶️Flavorful, tender, and juicy

Chinese Chicken Curry FAQ

This dish stores well in the fridge for several days and reheats evenly on the stove or microwave.

The sauce can be made ahead and added to fresh chicken later.

It pairs well with rice or noodles, depending on preference.

A pan filled with cooked chicken pieces in a yellow sauce, mixed with green peas and garnished with chopped green onions, with a spoon resting inside.

Conclusion

Chinese Chicken Curry is a reliable recipe to keep in rotation for busy nights. The steps are clear and the cooking time stays reasonable. It brings familiar comfort without being complicated.

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