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.

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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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