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 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
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:
- Cut the chicken and vegetables into thin pieces.
- Cook the oil and curry powder to bring out the flavors.
- Brown the chicken in the pan with the vegetables.
- Don’t overcook the chicken or vegetables, they should be slightly crisp still.
- Temper with a bit of sugar and add in sesame oil before serving.
Looking for more Asian food takeout?
- Crispy Sesame Chicken
- General Tso’s Chicken
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
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.
- 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.