Chinese Chicken Curry
Rich and creamy curry with mild spice, tender chicken, and pops of sweetness from peas. Comforting with a velvety sauce that clings to rice.
Servings 4 servings
Calories 307kcal
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)
Instructions
Step 1 – 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.
Step 2 – Sauté Aromatics
- In the same pan, add onion and cook until softened. Stir in garlic and curry powder, cooking for 1 minute until fragrant.
Step 3 – Make the Sauce
- Whisk cornstarch with chicken broth, then pour into the pan. Stir well, scraping up any browned bits. Add coconut milk and bring to a simmer.
Step 4 – Combine and Simmer
- Return chicken to the pan and add peas. Simmer for 10–12 minutes, until chicken is cooked through and sauce thickens.
Step 5 – Serve
- Season with salt and pepper. Garnish with cilantro if desired and serve hot with steamed rice.
Nutrition
Calories: 307kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 579mg | Potassium: 737mg | Fiber: 3g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 3mg
