Chinese chicken curry

Amy Sheppard
·2-min read
Chinese chicken curry
A quick, affordable alternative to Chinese takeaway curry - Amy Sheppard

This is so quick to cook and it tastes exactly like a chicken curry from the Chinese takeaway.

Serve it with rice, prawn crackers and some spring rolls if you fancy.

Amy Sheppard

Overview

Prep time

10 mins

Cook time

20 mins

Serves

4

Ingredients

  • vegetable oil (for frying)

  • 1 green pepper, roughly chopped

  • 1 onion, roughly chopped

  • 3 chicken breasts, cut into bitesize pieces

  • 30g plain flour

  • 1½ tbsp medium curry powder

  • ½ tsp of turmeric

  • ½ stock cube

  • 200ml milk

  • 80g frozen peas

To serve

  • rice

  • prawn crackers

Method

Step 1

Heat a couple of glugs of oil in a large non-stick saucepan or wok.

Step 2

Add 1 roughly chopped green pepper and 1 roughly chopped onion to the pan and fry for 5 minutes on a medium to high heat until starting to soften and colour.

Step 3

Add the 3 chopped chicken breasts and fry for a further 5 minutes until the chicken is no longer pink.

Step 4

Add the 30g plain flour, 1½ tbsp medium curry powder and ½ tsp turmeric. Fry for 1 minute, stirring regularly.

Step 5

Put the ½ stock cube into a measuring jug and pour on enough boiling water to give 250ml of stock. Stir in 200ml milk.

Step 6

Slowly add the liquid to the pan a little at a time bringing it to the boil each time before adding more. Stir continuously.

Step 7

When all of the liquid is used up, add 80g frozen peas and season.

Step 8

Simmer on a low to medium heat for around 3 minutes until the chicken is cooked through and the peas are soft.

Step 9

Serve with rice and prawn crackers.

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