There’s something magical about recreating your favorite takeaway dish in your own kitchen. This Chinese chicken curry captures the rich flavors of the beloved classic without compromising your healthy eating goals. With tender chicken, fragrant spices, and a creamy sauce, this dish rivals the best takeaway—and might even become your new go-to dinner.
I’ve adapted this recipe for a wholesome yet flavorful twist. It’s simple, satisfying, and uses everyday ingredients. Ready to impress your taste buds? Let’s get started!
Chinese Chicken Curry Recipe: Homemade Takeaway Flavors Done Right
Ingredients
- 4 chicken breasts cut into pieces
- 1 onion thinly sliced
- 200 g frozen peas
- 250 g chestnut mushrooms sliced
- 2 cloves of garlic crushed
- an inch piece of ginger finely chopped
- 1 tbsp olive oil from daily allowance
- ½ tsp Splenda/Truvia
- 300 ml chicken stock made with 1 chicken stock cube
- 20 g plain flour 5g per person is free
- Spicentice Chinese Curry Spice sachet
Instructions
- Whisk the flour and Spicentice sachet into the stock and leave to one side.
- Heat the olive oil in a wok/large frying pan and cook the chicken for about 8 mins.
- Add the ginger, garlic, onion and mushrooms and cook for a further 5 minutes, stirring occasionally.
- Stir in the stock mixture, peas and sugar and bring to a simmer.
- Allow to simmer for a further 20 minutes, stirring occasionally.
- Serve and enjoy!
Nutrition
Method:
- Whisk the flour and Spicentice sachet into the stock and leave to one side.
- Heat the olive oil in a wok/large frying pan and cook the chicken for about 8 mins.
- Add the ginger, garlic, onion and mushrooms and cook for a further 5 minutes, stirring occasionally.
- Stir in the stock mixture, peas and sugar and bring to a simmer.
- Allow to simmer for a further 20 minutes, stirring occasionally.
- Serve and enjoy!
Served here with 50g brown rice (dried weight).
Tips for Success:
- Fresh ingredients shine: Garlic, ginger, and good chicken create bold flavors.
- Spice it your way: Use chili flakes or fresh chilies for added kick.
- Creamy twist: Add coconut milk for a rich, smooth finish.
Storage Recommendations:
Keep leftovers in an airtight container. Refrigerate 3 days max. Reheat gently on the stove or in the microwave. Add water or stock to revive the sauce. This curry freezes well, lasting 2 months in the freezer.
Why This Recipe Stands Out:
Chinese chicken curry blends bold spices with wholesome ingredients. Ideal for weeknights or impressing guests. Try it—you’ll skip takeaway forever!
This worked exactly as written, thanks!