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Chinese Chicken Curry
Juicy Chicken Thighs with Peas and a Rich Curry Sauce
🍽️ 6 servings Prep 15 min. Cook 35 min. Total 50 min. ⭐ Easy

An easy Chinese-style chicken curry with vegetables and a thick sauce, made with prepared curry concentrate or homemade curry paste.

The Story Behind the Recipe

While studying for my master’s degree in Sunderland, I became familiar with the Chinese-style curry served in many British takeaways. That is also where I ate my favorite chicken curry.

My first obsession, however, was chip-shop curry sauce. Alongside fish and chips, you could order gravy or curry sauce, and I could not get enough of the latter.

A British friend and fellow postgraduate helped me recreate it at home. The sauce came first, followed by this chicken curry. It is a takeaway favorite that is surprisingly easy to prepare yourself.

For the homemade option, see my Chinese Curry Sauce from Scratch.

The Technique

  • Use boneless chicken thighs for a juicy result.
  • Use the homemade paste before diluting it into dipping sauce.
  • Sauté spring onion whites and garnish with the greens.
Ingredients

  • Boneless chicken thighs: 1 kg / 2.2 lb, cut into pieces

  • Large onion: approximately 1, chopped

  • Spring onions: 2-3

  • Garlic: 2-3 cloves, chopped

  • Peas: approximately 150-200 g / 5.3-7 oz

  • Prepared Chinese curry concentrate: approximately 100 g / 3.5 oz

  • Alternatively, homemade concentrated curry paste: initially 2-3 tbsp

  • Oil: a little

  • Stock: to taste

  • Salt

  • Black pepper

  • Rice: to serve

Steps

Sautéing

  1. Lightly brown the chicken in a little oil, then remove.

  2. Soften the onion with a little salt, adding more oil if necessary.

  3. Add the spring onion whites and garlic. Once fragrant, add the peas.

Sauce and Serving

  1. Return the chicken and add the curry concentrate or homemade paste.

  2. Add stock and enough water to almost cover the ingredients. Season with pepper.

  3. Simmer until the chicken is fully cooked and the sauce thickens, approximately 20-30 minutes depending on piece size.

  4. Adjust the curry intensity and salt.

  5. Serve over rice with spring onion greens.

Tips and Secrets

  1. Prepared concentrate and homemade paste are not necessarily interchangeable by weight.

  2. Start with 2-3 tbsp homemade paste and increase to taste.

  3. Reduce an overly thin sauce uncovered, or loosen a thick sauce with water.

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