This fakeaway Chinese chicken curry is just like your favourite takeaway — tender chicken, rich curry sauce, and savoury spices. Quick, easy, and perfect with rice, chips or noodles!
A Chinese chicken curry is one of my favourites to order from a takeaway and with this recipe I've managed to get that familiar curry house vibes often served in British-Chinese restaurants.
It's very it’s budget and family-friendly, quick and easy to make...faster than ordering in!
A versatile curry recipe that can be made gluten-free or customised to taste whether you prefer mild, medium or hot.
Tips
- Chicken – skinless boneless thighs will also work well, for extra juiciness.
- Flavour variations:
- Spicy – add chilli flakes, fresh chilli or a spoon of chilli oil.
- Creamy – stir in coconut milk or cream for a Southeast Asian twist.
- Singapore-style – add noodles and stir-fried vegetables for a hybrid curry noodle bowl.
- This fakeaway Chinese chicken curry recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - but the flavour will be different. Chinese curry powder gives the authentic takeaway-style taste.
It’s a simplified fusion curry using Chinese seasonings and curry powder, popular in British-Chinese cuisine. The sauce is smooth and mildly spiced.
Yes - swap the chicken for tofu, mushrooms, or chickpeas. Use vegetable stock and check your curry powder is vegetarian-friendly.
Yes - freeze in airtight containers once cool, for up to 3 months. Reheat gently and stir well.
Use a certified gluten-free curry powder and tamari instead of light soy sauce. Always double-check ingredient labels.
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HOW TO MAKE THIS FAKEAWAY CHINESE CHICKEN CURRY
Ingredients
- 500g chicken breast, thinly sliced (see Tips)
- 1.5 tsp plus 1.5 tbsp groundnut or vegetable oil
- 1.5 tsp light soy sauce
- 4.5 tsp cornflour (divided into 1.5 tsp plus 1 tbsp)
- 1 onion (approx. 150g), sliced into 1cm wedges
- 1 pepper (any colour), deseeded and cut into 2 to 2.5cm pieces
- 1 carrot (approx. 75g), peeled and sliced into 5mm rounds
- 500ml chicken stock
- 2 tbsp medium curry powder
- 1.5 tsp ground turmeric
- 0.75 tsp sugar
- 0.5 tsp salt
- 1.5 tbsp cold water
- 50g frozen peas or petit pois, defrosted in hot tap water and drained
- 3 spring onions, sliced, to garnish
Instructions
- Place the sliced chicken into a mixing bowl. Mix 1.5 tsp of oil with the light soy and 1.5 tsp cornflour, stir to combine and pour it over the chicken. Stir to coat all the chicken slices.
- Heat your wok over a high heat until it starts to smoke then add the 1.5 tbsp of oil. Add the chicken and stir-fry for 2 minutes until white all over. Remove with a slotted spoon and set aside on a plate.
- Reduce the heat to medium and add the onions, peppers and carrots to the wok and stir-fry for 1.5 minutes, then pour in the chicken stock along with the curry powder, turmeric, sugar, and salt.
- In a small bowl combine the 1 tbsp of cornflour with 1.5 tbsp of cold water and stir until the cornflour is dissolved. Stir the cornflour slurry into the curry mixture and simmer for 2 minutes, until thickened.
- Add the chicken and resting juices plus the peas into the wok and simmer for 3 minutes, stirring frequently. Check the seasoning and add more, to taste, if required.
- Serve with your choice of rice, noodles or chips and garnish with the spring onions.
Serving Suggestions
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Fakeaway Chinese Chicken Curry
Equipment
Ingredients
- 500 g (1.1 lb) chicken breast thinly sliced (see Notes)
- 1.5 tsp plus 1.5 tbsp groundnut or vegetable oil
- 1.5 tsp light soy sauce
- 4.5 tsp cornflour (divided into 1.5 tsp plus 1 tbsp)
- 1 onion (approx. 150g) sliced into 1cm wedges
- 1 pepper (any colour) deseeded and cut into 2 to 2.5cm pieces
- 1 carrot (approx. 75g) peeled and sliced into 5mm rounds
- 500 ml (2 cups) chicken stock (made using a stock cube or pot)
- 2 tbsp medium curry powder
- 1.5 tsp ground turmeric
- 0.75 tsp sugar
- 0.5 tsp salt
- 1.5 tbsp cold water
- 50 g (⅓ cup) frozen peas or petit pois defrosted in hot tap water and drained
- 3 spring onions sliced, to garnish
Instructions
- Place the sliced chicken into a mixing bowl. Mix 1.5 tsp of oil with the light soy and 1.5 tsp cornflour, stir to combine and pour it over the chicken. Stir to coat all the chicken slices.
- Heat your wok over a high heat until it starts to smoke then add the 1.5 tbsp of oil. Add the chicken and stir-fry for 2 minutes until white all over. Remove with a slotted spoon and set aside on a plate.
- Reduce the heat to medium and add the onions, peppers and carrots to the wok and stir-fry for 1.5 minutes, then pour in the chicken stock along with the curry powder, turmeric, sugar, and salt.
- In a small bowl combine the 1 tbsp of cornflour with 1.5 tbsp of cold water and stir until the cornflour is dissolved. Stir the cornflour slurry into the curry mixture and simmer for 2 minutes, until thickened.
- Add the chicken and resting juices plus the peas into the wok and simmer for 3 minutes, stirring frequently. Check the seasoning and add more, to taste, if required.
- Serve with your choice of rice, noodles or chips and garnish with the spring onions.
Notes
- Chicken – skinless boneless thighs will also work well, for extra juiciness.
- Flavour variations:
- Spicy – add chilli flakes, fresh chilli or a spoon of chilli oil.
- Creamy – stir in coconut milk or cream for a Southeast Asian twist.
- Singapore-style – add noodles and stir-fried vegetables for a hybrid curry noodle bowl.
- This fakeaway Chinese chicken curry recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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