Mouthwatering Chinese Chicken Curry / 1 Of My Favorite Recipes
This Chinese Chicken Curry took me forever to figure out. The recipe is so simple I was always adding to many ingredients. Finally, I figured out this didn’t need soy sauce and recipe was born. I love this Chinese Chicken Curry. I eat it for breakfast, lunch and dinner. Traditionally, this does not include broccoli. Like most everything in life if you adding broccoli is your choice. I have two suggestions. One this dish might be too hot for the average person. If you are worried about heat do not add the chili crisp to the chicken marinade. Second, I use Ca Ri Ni an Do Madras Curry Powder, and it is on the hot side. If you find this curry too hot try a yellow curry powder instead.
If you are new to making Chinese food, my favorite rice is Nishiki Medium grain premium rice. Make sure you wash all rice under cold water throughly. You want the water to run clear before cooking or steaming the rice. You can make rice in a pot but a rice steamer is a much better and easier option. I hope you enjoy this Chinese Chicken Curry.
We would love to hear from you. What is your favorite curry? Let us know in the comments below. If you have a Chinese chicken curry or curry recipe you think is amazing, feel free to submit it with link below.
What is Curry?
Curry is a dish that typically consists of meat or vegetables cooked in a spicy sauce. The sauce is made from a combination of spices and may include ingredients such as ginger, turmeric, cumin, and chili peppers. The origins of curry can be traced back to India, where it has been a staple food for centuries. The word “curry” is derived from the Tamil word “kari,” which means “sauce.” Curry dishes have also been popular in other parts of South Asia, such as Pakistan and Sri Lanka, as well as in Southeast Asia and the Caribbean. Curry has also been adopted and adapted in many other countries, such as the UK and Japan.
Chinese and Indian curries are two different types of dishes that have some similarities but also distinct differences. Both are known for their bold and flavorful spices and are often served with rice or bread.
Indian curry is typically made with a mixture of spices such as turmeric, cumin, and coriander, and often includes ingredients like ginger and garlic. The base of the curry is usually a mixture of yogurt or coconut milk with tomatoes and onions, and it can be made with a variety of meats, seafood, or vegetables. Indian curries are known for their complex and layered flavors, and can range from mild to very spicy.
Chinese curry, on the other hand, is typically made with a pre-made curry powder or paste that includes ingredients like turmeric, cumin, and chili powder. It is often made with a thicker sauce and is usually less spicy than Indian curry. Chinese curry is often made with beef, chicken, or seafood, and is often served with vegetables like carrots and potatoes.
In summary, Indian curry is a more complex and spicier and made with a variety of fresh ingredients while Chinese chicken curry is usually made with pre-made curry powder or paste, it is less spicy and has a thicker sauce.
Ingredient of the Day-Madras Curry
Madras curry is a type of curry that originated in the southern Indian city of Madras, now known as Chennai. It is known for its spiciness and typically contains a combination of ingredients such as chili peppers, turmeric, coriander, and cumin. The specific ingredients and level of spiciness can vary depending on the recipe or regional variation. It is commonly served with rice or bread and can be made with chicken, beef, lamb, or vegetables. I specifically use madras curry for this Chinese chicken curry, but feel free to try out other curries if this is too hot.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
Chinese Curry Chicken with Broccoli
Equipment
- 1 bowl
- 1 rice steamer or pot
- 1 wok stir fry pan
Ingredients
Rice
- 2 cups rice Nishki medium grain rice
- water as per directions
Chicken Marinade
- 1 large chicken breast sliced
- 1 tsp yellow madras curry I used Ca RI NI AN DO https://www.amazon.com/Ca-Ri-Madras-Curry-Powder/dp/B00NFTPF6C
- 1 tbsp rice wine vinegar or mirin
- 1 tbsp soy sauce
- 1 whole garlic clove chopped
- 1 tsp chili crisp or hot peppers/optional
- 1 tbsp corn starch
Onions and Broccoli
- 1-2 cups broccoli or 200 grams optional
- 1-½ cups sliced onions or 250 grams
Chicken Curry Sauce
- 1 cup warm water or 245 grams
- 2-3 tsp yellow madras curry 9+ grams I used Ca RI NI AN DO https://www.amazon.com/Ca-Ri-Madras-Curry-Powder/dp/B00NFTPF6C
- 1 tsp chicken bouillon powder I used Knorr. Do not get fancy
- 1 dash white pepper about 1/16 tsp
- 1 dash five spice power about 1/16 tsp
- 1 tbsp corn starch
- 1 tsp cold water
- 1 whole garlic clove chopped
- salt or msg to taste
Instructions
Rice
- wash rice until it runs clear2 cups rice
- steam or cook in water as per directionswater as per directions
Chicken Marinade
- add all ingredients except the corn starch and mix. Chili Crisp is optional1 large chicken breast sliced, 1 tsp yellow madras curry, 1 tbsp rice wine vinegar or mirin, 1 tbsp soy sauce, 1 tbsp corn starch, 1 tsp chili crisp
Chicken Curry
- heat wok with 1 tbsp of oil
- add chicken marinade and cook until 3/4 done, then remove from wok. I add salt or msg heresalt or msg to taste
- add onions and cook for 2 min1-½ cups sliced onions or 250 grams
- add broccoli steam for 1 minute. I added tbsp of water and covered-Broccoli is optional1-2 cups broccoli or 200 grams
- add garlic cook for 30 seconds1 whole garlic clove chopped
- add chicken
- add all of sauce ingredients and simmer until thickened. If thin add more corn starch slurry1 cup warm water or 245 grams, 2-3 tsp yellow madras curry 9+ grams, 1 tsp chicken bouillon powder, 1 dash white pepper, 1 dash five spice power, 1 tbsp corn starch, 1 whole garlic clove chopped, 1 tsp cold water
- serve and enjoy