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Tanya Wasiuta

Chinese Style Chicken Curry


Mild but yet full of flavour, this delicious chicken curry recipe is perfect for a Saturday night feast with the whole family, beating any takeaway curry. 

TIME: 50 mins
IDEAL FOR: Saturday Night 'Takeaway"


4 Chicken breasts Chinese chicken curry
1 Onion diced
1 clove garlic
1 bunch spring onions 
2 tablespoons cornflour
1 teaspoon turmeric
1 Green Chilli finely chopped (optional)
1 tbsp Grated Ginger
2 star anise
1 teaspoon curry powder/curry paste
1 tablespoon brown sugar
500 ml chicken stock
Olive Oil
Basmati rice

Handy Tip: Add 1 green chilli to add a little kick



1. Using a small Wok, add the chicken, season with salt and pepper and add 1tbsp cornflour, stir fry in 1tbsp olive oil. Set aside.

2. Add the chopped garlic, grated ginger, chilli (optional) onion and stir fry fro a few minutes. Gradually add the chicken stock, curry powder/paste, star anise and brown sugar.

3. Cook for 10 mins minutes, then re add the chicken and cornflour (1tbsp cornflour/2tbsp water) to thicken. Reduce the heat and simmer for about 30 mins.

4. Serve with basmatti rice and prawn crackers as the perfect side dish. 

So if your looking to cook up a stir in the Kitchen, then we recommend our Durastone Wok as the perfect kitchen accomplice. 


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