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KEVIN'S KITCHEN How to make a good old fashioned Chinese chicken curry at home in three easy steps


Chinese chicken curry

Chinese chicken curry

Chinese chicken curry


  • 600g chicken breast, cut into bite-sized pieces
  • 1 tsp soy sauce
  • 2 tsp cornflour, optional
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 2-3 garlic cloves, sliced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp Chinese five spice powder
  • 400ml chicken stock
  • 2 tbsp soy sauce
  • 1 green pepper, sliced into chunks
  • 2 carrots, thinly sliced
  • Salt and pepper


  1. In a bowl, combine the cornflour, one teaspoon of soy sauce, and chicken pieces and set aside.
  2. In a sauté pan, heat the oil and add the onion, garlic and ginger. Cook for a minute or so. Then add the curry powder, turmeric and five spice powder. Stir to combine the flavours and add the chicken. Cook for 1 minute to colour the meat and add the stock, two tablespoons of soy sauce, carrots and green pepper.
  3. Bring to a simmer and cook for a further 5-8 minutes until the chicken pieces are fully cooked.
  4. Check the seasoning and serve over boiled rice.

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