Chinese chicken curry

Eva Pau shares her take on one of her favourite Chinese takeaways, adding sliced carrot to the usual peas and onion in the chicken curry. Indian and Chinese spices combine to create culinary magic in a dish she loves to serve with chips – dunk them in the curry sauce and enjoy!

Chinese chicken curry. Credit: Eva Pau's Asian Kitchen

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 400 g boneless, skinless thighs (or breasts), cut into pieces
• 3 tsp madras curry powder
• ½ tsp ground ginger
• ½ tsp five spice powder
• ½ tsp turmeric
• Vegetable or other oil, for cooking
• 1 onion, cut into medium slices
• 1 carrot, finely sliced
• 300 ml chicken stock
• 30 g frozen peas
• ½ tsp salt
• 1 tsp sugar
• 2 tsp potato starch or corn flour mixed with 3 tbsp cold water
• Fresh coriander, optional, to garnish
• Sliced fresh red chilli, optional, to garnish
• Cooked rice, to serve
• Chips, to serve, optional

Marinade for chicken

• 2 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ¼ tsp white pepper
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp cornstarch

Instructions

1. Marinade the chicken: Add the chicken and all the marinade ingredients to a bowl. Mix and set aside.
2. Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.
3. Into a hot wok or pan, add 1½ tbsp of oil and stir fry the onion and carrots for 3-4 minutes. Add the chicken and stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.
4. Pour the stock into the pan along with the peas and let the mixture simmer for 2-3 minutes. Season with salt and sugar. To thicken the sauce, add enough of the premixed cornstarch and water mixture to achieve the consistency that you like, simmering briefly.
5. Garnish with some coriander and red chilli, if desired, and serve with rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Eva Pau's Asian Kitchen

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series • 

cooking

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