chinese chicken curry

No Count Chinese Chicken Curry

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

Chinese Chicken Curry Recipe: Homemade Takeaway Flavors Done Right

Recreate the magic of Chinese curry at home with tender chicken, fragrant spices, and a No Count twist. Perfectly comforting and guilt-free!
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Snack
Cuisine Chinese
Servings 4
Calories 238 kcal

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

Calories: 238kcalCarbohydrates: 22gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 48mgSodium: 199mgPotassium: 851mgFiber: 5gSugar: 7gVitamin A: 427IUVitamin C: 25mgCalcium: 52mgIron: 2mg
Keyword Chinese Chicken Curry
Tried this recipe?Let us know how it was!

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!

1 thought on “No Count Chinese Chicken Curry”

5 from 1 vote

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