If you’re craving a flavorful and aromatic dish that brings a taste of Chinese cuisine to your table, this Chinese-Style Chicken Curry is your perfect match. Packed with tender chicken, vibrant vegetables, and a rich, homemade curry sauce, this dish is both comforting and nutritious. With a blend of traditional spices and wholesome ingredients, it’s an excellent choice for a family dinner or meal prep for the week. Let’s dive into this culinary adventure and make your kitchen smell like your favorite takeout spot—only healthier!
Ingredients
For the Sauce:
- 1 medium onion (100g / 3.5oz), chopped
- 1 zucchini (150g / 5.5oz), chopped
- 1 cup (200g / 7oz) butternut squash, chopped
- 1 clove garlic, crushed
- 1 teaspoon fresh grated ginger
- 1 ½ tablespoons curry powder (medium or hot, based on preference)
- 1 tablespoon tomato paste
- 1 tablespoon light soy sauce
- ¼ teaspoon Chinese five-spice powder
- 3 cups (720ml) chicken stock
- Cooking spray or 1 teaspoon vegetable oil
For the Curry:
- 450g (1lb) chicken breast, diced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- ⅓ cup (80ml) frozen peas
Instructions
- Prepare the Sauce: Heat a large saucepan over medium heat and lightly coat with cooking spray or a small amount of oil. Cook the diced onion in a skillet for 2-3 minutes until it becomes soft and translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant. Add the zucchini, butternut squash, and curry powder, stirring well to coat the vegetables in the spices. Stir in the tomato paste, soy sauce, Chinese five-spice powder, and chicken stock. Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes or until the vegetables are soft. Blend the sauce with an immersion blender or in a food processor until smooth. Set aside.
- Cook the Curry: Heat a separate pan over medium heat, spraying it lightly with oil. Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes.Remove the chicken and set aside. In the same pan, sauté the chopped onion and green bell pepper for 3-4 minutes until softened.Return the chicken to the pan and pour the prepared curry sauce over the mixture. Simmer on low heat for 10 minutes.
- Serve: Serve the curry hot over steamed rice, noodles, or alongside a side of naan bread. Garnish with fresh cilantro if desired.
Conclusion
This Chinese-inspired Chicken Curry offers a delicious blend of vibrant flavors and wholesome ingredients, ideal for curbing your cravings while keeping it healthy. Whether you’re preparing a family meal or prepping for the week ahead, this dish is bound to become a favorite. Customize it with your preferred vegetables and tweak the spice levels to suit your taste. Enjoy the comfort of a restaurant-worthy meal, made fresh in your own kitchen!
Savory Chinese-Style Chicken Curry with a Healthy Twist
Ingredients
For the Sauce:
- 1 medium onion 100g / 3.5oz, chopped
- 1 zucchini 150g / 5.5oz, chopped
- 1 cup 200g / 7oz butternut squash, chopped
- 1 clove garlic crushed
- 1 teaspoon fresh grated ginger
- 1 ½ tablespoons curry powder medium or hot, based on preference
- 1 tablespoon tomato paste
- 1 tablespoon light soy sauce
- ¼ teaspoon Chinese five-spice powder
- 3 cups 720ml chicken stock
- Cooking spray or 1 teaspoon vegetable oil
For the Curry:
- 450 g 1lb chicken breast, diced
- 1 small onion chopped
- 1 green bell pepper chopped
- ⅓ cup 80ml frozen peas
Instructions
- Prepare the Sauce: Heat a large saucepan over medium heat and lightly coat with cooking spray or a small amount of oil. Cook the diced onion in a skillet for 2-3 minutes until it becomes soft and translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant. Add the zucchini, butternut squash, and curry powder, stirring well to coat the vegetables in the spices. Stir in the tomato paste, soy sauce, Chinese five-spice powder, and chicken stock. Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes or until the vegetables are soft. Blend the sauce with an immersion blender or in a food processor until smooth. Set aside.
- Cook the Curry: Heat a separate pan over medium heat, spraying it lightly with oil. Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside. In the same pan, sauté the chopped onion and green bell pepper for 3-4 minutes until softened. Return the chicken to the pan and pour the prepared curry sauce over the mixture. Simmer on low heat for 10 minutes.
- Serve: Serve the curry hot over steamed rice, noodles, or alongside a side of naan bread. Garnish with fresh cilantro if desired.