Chinese Chicken Curry

Updated on October 21, 2017

Chinese Chicken Curry

Chicken Curry
Chicken Curry

Chinese chefs have always been good at incorporating new ingredients and recipes into their cooking, so it is no great surprise that they added Indian curries to their menus. The recipe that follows is for curried chicken breasts. The breasts are cut into one-inch square pieces with the skin and bone left on.

I tried it once with boneless, skinless chicken breasts, and the flavor wasn’t anywhere near as good. I also prefer to use red skin potatoes rather than russets, because they don’t turn to mush right away.

The major differences that I noticed between this Chinese curry and a typical Indian curry are as follows:

  1. Vegetable oil is used in place of ghee.
  2. Soy sauce is used.
  3. Curry powder and/or paste are used instead of making your own blend of spices.

In, any event, this curry is delicious. Of course the results will vary somewhat depending on which type of curry powder or paste that you use. I prefer a yellow curry with substantial turmeric, fenugreek and aromatic spices with not too much heat. The choice is up to you. I hope that some of my Indian followers will comment on this hub, as I am always anxious to learn.

Difficulty: Easy

Preparation Time: 30 Minutes

Cooking Time: 60 Minutes


  • 3 whole chicken breasts including the skin and bones
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger root
  • 2 medium onions cut lengthwise into ½ inch strips
  • 3 tablespoons of oil (or ghee)
  • 4 medium red skin potatoes cut in half and then in quarters
  • ½ cup water or chicken stock

Sauce Mixture:

  • 2 tablespoons yellow curry paste
  • 1 teaspoon curry powder
  • 2 tablespoons black soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons dry white wine

Cooking Instructions:

  1. Split the chicken breasts in half removing the breastbones and trimming off any excess fat. Do not remove the skin or the remaining bones.
  2. With the bone side down, cut each breast into one-inch squares (including the skin and bone) using a cleaver.
  3. Heat the oil in a large frying pan and fry the chicken pieces, skin side down, until the skin is golden brown and crisp. Remove the chicken with a slotted spoon to a separate dish.
  4. Reheat the remaining oil and stir-fry the onions, ginger and the garlic until the garlic starts to turn brown and then add in the sauce mixture.
  5. When the sauce starts to boil, return the chicken, add the potatoes and water or stock and simmer covered for 20 minutes until the chicken is tender.

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    • profile image

      Lavine 3 years ago

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      Janese 3 years ago

      Thanks for stintarg the ball rolling with this insight.

    • phdast7 profile image

      Theresa Ast 6 years ago from Atlanta, Georgia

      Sounds absolutely delicious. I like to try various curry dishes, but like you I prefer curry that is heavy on the Tumeric and light on heat. Good Hub.

    • lhchan profile image

      lhchan 6 years ago

      Look delicious, will try your method. Interesting. Thanks.

    • picklesandrufus profile image

      picklesandrufus 6 years ago from Virginia Beach, Va

      this looks simple enough and sounds up