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chinese chicken curry

Chinese Chicken Curry

Tender chicken slices, bell pepper, onion and green peas cooked in flavourful homemade Chinese curry sauce.
4.95 from 50 votes
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Course: Main Course
Cuisine: American-Chinese, British Chinese, Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 498kcal
Author: Khin


  • 12 oz Chicken breast Or chicken thigh ( about 350 g )
  • ½ Sweet onion sliced
  • 1 Bell pepper sliced
  • ½ cup Green peas
  • Spring onions chopped ( for garnish )
  • 2 tbsp Vegetable oil
  • 1 tbsp Garlic ( Chopped )

Chicken Seasonings

  • 1 tbsp Soy sauce
  • ¼ tsp White pepper

Curry sauce ingredients

  • cup Chicken stock ( low sodium ) see details in note
  • 1 tbsp Curry powder ( use any curry powder mild/hot ) see detials in note
  • 1 tsp Chinese five spices powder see details in note
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder Or paprika powder
  • ½ tsp Salt ( adjust salt according to taste )
  • 1 tsp Sugar
  • 1 tsp Corn Starch
  • 1 tbsp Plain Flour


  • Cut the chicken breast into thin slices, season with a tablespoon of soy sauce and ¼ teaspoon of white pepper. Mix well and set aside.
  • Prepare the vegetables by cut the onion and bell pepper into thin slices. Finely chop the garlic cloves.
  • In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
  • Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce is start to get thicken, turn off the heat and set aside. Keep it warm.
  • In a large pan or skillet, drizzle 2-3 tablespoons of oil, add the chicken slices and stir fry with medium-high heat for 2-3 minutes until cooked through.
  • Push the chicken to one side of pan and add the chopped garlic in. Stir for few seconds and follow with the onion, pepper slices and green peas. Stir well and cook for 1-2 minutes.
  • Pour the curry sauce in, stir well to combine the sauce and all ingredients evenly. Let it cook for another 1-2 minutes. ( If the sauce is too thick, add a bit of warm water or chicken stock. Adjust the sauce thickness according to your preference. )
  • Make a taste test and extra salt or sugar to your taste, if needed.
  • Remove from heat and transfer to serving plate. Serve immediately.
  • Serve over a bowl of steamed rice, garnish with chopped spring onions and make it a delicious meal.


  • Curry powder - I've used Madras curry powder in this recipe. Feel free to use any brand of curry powder mild or hot for this recipe. You can add Chinese Mayflower curry powder if you can easily get it at your local grocery stores.
  • Chinese Five Spices - is a powder mixture of cinnamon, star anise, cloves, Sichuan peppercorns, and fennel. You can find it in most Chinese/Oriental grocery stores.
  • Chicken Stock - Add low sodium chicken stock Or vegetable stock to bring more umami flavour to the dish.
    If you wish to add water, add 1 teaspoon of chicken powder in the curry sauce to taste exactly like you've had at the restaurants. But that is totally optional.
  • Can I use readymade curry paste? You can use Mayflower curry paste or any Chinese curry paste/block. Cook the sauce according to the instructions and pour it into the cooked chicken and vegetables. 


Calories: 498kcal | Carbohydrates: 30g | Protein: 46g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 1560mg | Potassium: 1196mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2369IU | Vitamin C: 96mg | Calcium: 54mg | Iron: 4mg
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