Easy Curry Chicken

4 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Easy Curry Chicken just like your favorite Chinese takeout restaurant with curry sauce, bell peppers, carrots and onions. Start to finish in less than 30 minutes, faster than delivery!

Chinese Curry Chicken Chinese Takeout Curry Chicken

We have an argument in our house when it comes to takeout. I’m firmly in the Mongolian Beef camp while my husband is all about the Chicken Curry. Want to know the problem with this? My delicious Mongolian Beef ends up smelling like curry!

We’ve come to the conclusion we just can’t order out for takeout chicken curry anymore. So when there’s a craving in the house I make this super simple recipe.

I do use a standard curry powder but if you want a more authentic homemade curry you can certainly make your own curry powder.

Homemade Easy Curry Powder Recipe:

Mix together the following:

  • 1 tablespoon cumin
  • 1 tablespoon cardamom
  • 1 tablespoon coriander
  • 2 tablespoons ground turmeric
  • 1 ½ teaspoons dry mustard
  • ½ teaspoon cayenne

Chinese Curry with Chicken and Vegetables

What is the difference between Indian, Chinese and Japanese Curry?

Indian curries tend to be creamier, with a coconut milk or tomato base.  There are a wide variety of Indian curries, and they are each made with specific spices added at different times during cooking.  Chinese curry and Japanese curry are more similar to a beef stew, and are most often a more mild curry with sweeter flavors.  Chinese and Japanese curries tend to have less variety, often using the same or similar spice blends.

How to make Chinese Chicken Curry:

  1. Cut the chicken and vegetables into thin pieces.
  2. Cook the oil and curry powder to bring out the flavors.
  3. Brown the chicken in the pan with the vegetables.
  4. Don’t overcook the chicken or vegetables, they should be slightly crisp still.
  5. Temper with a bit of sugar and add in sesame oil before serving.

Looking for more Asian food takeout?

Tools used in the making of this Curry Chicken:
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.

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Chinese Curry Chicken Recipe

Easy Curry Chicken just like your favorite Chinese takeout restaurant with curry sauce, bell peppers, carrots and onions. Start to finish in less than 30 minutes, faster than delivery!
Yield 4 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


  • 1 pound chicken breasts , boneless and skinless
  • 2 tablespoons soy sauce (Kikkoman brand)
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil
  • 1 tablespoon curry powder
  • 2 carrots , peeled and cut in ¼ inch slices
  • 1 green bell pepper , cut into slices
  • 1/2 yellow onion , sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar


  • Cut the chicken into thin flat slices (think the size of a matchbook).
  • Combine the soy sauce and cornstarch and add in the chicken and set aside.
  • Add the canola oil to a heavy skillet or wok and heat on medium-high heat.
  • Add the curry powder and stir with spatula until you can just smell it, for about five seconds or so.
  • Add in the chicken with marinade.
  • Cook for a couple of minutes then add in the carrots, bell pepper and onions.
  • Cook for an additional 2-3 minutes until the vegetables are just barely soft and the chicken is just cooked through.
  • Add in the sesame oil and sugar and mix well, cooking an additional 30 seconds.


Calories: 277kcal | Carbohydrates: 10g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 658mg | Potassium: 632mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5255IU | Vitamin C: 28.1mg | Calcium: 29mg | Iron: 1.3mg
curry chicken
chinese curry chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This recipe is just okay as it is. I find that it turns out a bit dry with just the curry powder, but adding the chicken stock turns the dish into something else that doesn’t taste like curry chicken (Btw bullion chicken flavor taste much better than chicken stock if you go that route). I think the happy medium is somewhere between another dose of canola oil and curry powder but maybe as a sauce that goes on top.

    1. Totally agree following the recipe I found it dry and added coconut milk and with the cornflour it thickened to a delicious sauce?

  2. I followed the recipe exactly and my curry powder is new but 1 tablespoon fid not give enough curry flavor

  3. I used white pepper in this and my husband said that it was too peppery. I added a big dollop of sour cream and it was AMAZING!! I’m hoping that I can recreate what I did the first time for a great dinner.
    Very nice recipe

  4. I followed your recommendations to make this dish more saucy and it was absolutely perfect. It was delicious. Thank you so much. I think I’d like to try a spicy version. What do you suggest I use to add heat?

  5. Made this last night and it was delish and so simple. I wish it were more saucy though, how can I achieve that without losing any of the flavour?

    1. I would double curry, sesame oil and sugar, then add in 1 cup chicken broth (this is not tested, this is just how I would test it) while the veggies are cooking for the last few minutes. Still add the ingredients in the order they’re called for. The cornstarch in the chicken should still thicken it. If the broth dilutes the flavor too much you may need a bit more curry, but it should be good with these adjustments.

  6. I can’t wait to try your version of Chicken Curry. I’ve been eating curry dishes since we lived in the Philippines when I was a little girl. (My parents were missionaries). I make that version with a white sauce and then add the curry & of course peanuts on top.
    In my Asian recipes on my blog, when a recipe has sesame oil, I always say they need to look for “toasted” sesame oil to get the right one. I bought a bottle yrs ago that just said sesame oil and it was not at all the right flavor. In fact, it had no flavor. You have some great recipes! Thanks!

  7. Very nice taste. Wish the Mae Ploy curry paste was listed in the recipe bc I was very disappointed that mine was also very dark from using Badia curry powder that I normally use. It was thick paste consistency unlike the pic so I added chicken broth and it was fine. Taste great though. Thanks!

  8. The recipe calls for curry powder but in several of your replies to other questions you keep recommending curry paste. Which should I use?

    1. Curry powder, sorry for the confusion. I listed a paste I liked when a couple of commenters asked for paste recommendations. You can use powder to make the recipe as written.

  9. There is something wrong with the recipe.
    If you add the cornstarch to the soy it becomes hard as a brick. I used madras curry and the chicken was okay and the vegetables were good but there was no flavor like take out. Would adding chicken broth help? Also, crushed red pepper moves it up a notch.

    1. If you found it was too thick, yes chicken broth to thin would definitely help. I didn’t find mine thickened a lot with the amount of cornstarch I used. What heat was it cooked at, that could also make a difference.

  10. Love this dish. Made it for the first time tonight and will be adding this to my favouites list. I like a curry that has vegetables and the chicken was so tender. The whole family enjoyed it and it was so easy to make and great to be able to prepare it in advance. Thanks for sharing this.

  11. I loved everything about this except that the flavor was really off for some reason. The chicken was so bland. It desperately needed salt even though I used regular soy sauce and the curry flavor wasn’t very strong. (Strangely the vegetables tasted fine). I used organic curry powder from Whole Foods. I’m going to try with the curry paste you suggested because otherwise it was a great recipe–the chicken was so tender and I loved the veggies.

  12. Hi Sabrina,

    I made this curry chicken and it was very nice. However the curry powder I used was very dark. Could you recommend a curry powder that is like in your picture. More of a yellow colour. Thanks

  13. Substituted honey for the sugar and shrimp for the chicken but made exactly as directed and it was perfect. Tasted better than takeout in my opinion and so incredibly simple. Making it again tonight with chicken this time.. For sure a keeper

  14. This was my first curry recipe I have tried. Was expecting more curry flavor. Doubled the curry powder and still not enough curry. Also, it wasn’t spicy at all. How does one add a little more fire to it?

    1. This is a milder curry as a base so it suits more people, but you can definitely play with the spice to kick it up!
      There are a couple ways to get more heat:
      1. Adding dried chili peppers. This is not “Chile powder” but actual dried chilis like Kashmiri, jalapeño or cayenne.
      2. Add fresh hot chilies. Added bonus, temper the chilies in oil and use that oil in the recipe or as a garnish.

      1. Did you change any of the ingredients or measurements? It might not necessarily be burnt, it could be from the soy sauce. You could add a bit more sugar to help offset the saltiness.

  15. omg this is amazing loved it so much!!!! did add some mushrooms as i love them in curry
    making this again for sure. thank you so much.
    the curry powder is spot on so nice.

  16. I used peanut oil. I also made a roux with the corn starch and coconut cream to give it a nice creamy base. I would suggest cutting down on the cayenne pepper unless you like it that HOT. Top it off with Cilantro for a 5* recipe!

  17. I have made this recipe once before and it was delicious. My husband loved it alot, so that’s what I’m making tonight. It’s a little spicy for my kids kids though.

  18. Hi! This recipe sounds great & easy, and I would like to try it. I’m just not quite clear about Step 2 in your directions …
    “2. Add the soy sauce cornstarch to the chicken and set aside.” – do I just put the sauce & starch on the chicken pieces and mix it all, or do I mix the sauce & starch before putting it on thr chicken? (Sorry, I don’t have much cooking experience :-/ which is why a recipe titeled “easy” is very appealing to me 😉

    1. So sorry about the confusion. You’ll want to mix the soy sauce with the cornstarch and then add the chicken. I updated the recipe card to be more clear. Thanks for letting me know!

      1. Hi Sabrina
        Could you recommend a curry powder brand med spice, the curry powder I got from the Thai store made my curry too brown Thanks

  19. The sauce for this looks amazing, and seems really simple to make! What a great dish, and so nice that it doesn’t take too much time!

  20. I always try to prepare different recipes with chicken.I do love Chinese dishes more, and mostly i go for Chinese recipes.This seems like easier one( i always go for easier ones) so definitely gonna try this.instead of canola oil, can i use another oil?