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1 tbsp finely grated garlic
1 tbsp finely grated ginger
2 brown onions, thickly sliced
2 mixed peppers, thickly sliced
200g/7oz fresh pineapple chunks Tins, packets and jars
250g/9oz long grain or basmati rice
600ml/20fl oz chicken stock
225g tin sliced water chestnuts in water, drained (140g drained weight) Cooking ingredients
1 tbsp cornflour 3 tbsp mild curry powder 1 tsp Chinese five-spice powder 3 tbsp dark soy sauce 1 tbsp vegetable oil Meat, fish and poultry 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
Recipe Easy Chinese chicken curry
A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice.
Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt.
Easy Chinese chicken curry
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 250g/9oz long grain or basmati rice
- 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp dark soy sauce
- 1 tbsp cornflour
- 1 tsp Chinese five-spice powder
- 1 tbsp vegetable oil
- 2 brown onions, thickly sliced
- 1 tbsp finely grated ginger
- 1 tbsp finely grated garlic
- 3 tbsp mild curry powder
- 600ml/20fl oz chicken stock
- 200g/7oz fresh pineapple chunks
- 225g tin sliced water chestnuts in water, drained (140g drained weight)
- 2 mixed peppers, thickly sliced
Instructions
- Cook the rice according to the packet instructions and keep warm.
- Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
- Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
- Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
- Serve in warmed bowls, ladled over the rice.
Shopping List
Fruit and vegetables1 tbsp finely grated garlic
1 tbsp finely grated ginger
2 brown onions, thickly sliced
2 mixed peppers, thickly sliced
200g/7oz fresh pineapple chunks Tins, packets and jars
250g/9oz long grain or basmati rice
600ml/20fl oz chicken stock
225g tin sliced water chestnuts in water, drained (140g drained weight) Cooking ingredients
1 tbsp cornflour 3 tbsp mild curry powder 1 tsp Chinese five-spice powder 3 tbsp dark soy sauce 1 tbsp vegetable oil Meat, fish and poultry 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
Notes
A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice.
Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt.
April 3, 2025
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