Chinese Chicken Curry Recipe

Takeaway-style Chinese Curry

The sauce tastes just like chip shop curry sauce.

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Plus, I'll tell you how to velvet chicken so it becomes really tender and soft, just like it is from a Chinese takeaway.

Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurants and takeaways but try this and you'll be impressed. 😋

Two vital ingredients for Chinese Chicken Curry that tastes just like the takeaway!

One is Hot and Spicy Goldfish brand Hot and Spicy Curry Sauce Concentrate. A tub of curry sauce concentrate will last for ages, just keep it in the fridge. 

The other is a sauce mix sold in a packet; the brand Mai Mai Genuine Chinese Sauce Curry Mix. 

The packet mix will last ages if you store the opened packet in a sealed container. 😉

It was my brother who first dabbled about in the kitchen and came up with this recipe, which has to be said is spot on.

How to velvet chicken

Have you ever wondered how the chicken in stir-fries at your favourite Chinese restaurant is unbelievably tender?

It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda.

So, I asked the woman in a local Chinese supermarket how it was done - it may sound odd but it works.

I suggest you get a piece of paper and write a note saying 'Rinse chicken'(seriously do this)!

If you forget your whole dish will be ruined. 😱

• For every chicken breast, mix in 1 teaspoon of baking soda (bi-carb)

• Marinate for just 15 minutes and no more, otherwise the chicken will start to break down.

• Rinse really well under cold running water, and pat with a few sheets of kitchen paper towel to dry

Then cook your favourite Chinese recipe, and you will have the most tender chicken breast you’ve ever had, just like at Chinese restaurants!

Velveting chicken does not add any flavour, so it tastes exactly like normal chicken; it's only the texture that's altered. 

The chicken fibres are broken down, so the chicken becomes much softer on the inside and surface and Velvet-like, hence the name!

Ingredients

Serves 2-3

• 2 tablespoons vegetable oil

• 2 chicken breast fillets - cubed

• 1 large brown onion - cut into 1-inch chunks

• 2 fat cloves of garlic - minced or very finely chopped

• a few chestnut mushrooms - quartered

• a handful of frozen peas - cooked in slightly salted water

• 2 tablespoons of Hot and Spicy Curry Sauce Concentrate

• 1 tablespoon of dark soy sauce - or to taste

Make the sauce - mix together in a jug

• 5 heaped tablespoons of Genuine Curry Mix

• 350ml cold water - you may need a bit more if your sauce is too thick when cooked

How to make Chinese chicken curry

If you used the method to velvet the chicken, rinse it well and dry it on kitchen paper.

Start by making the sauce in a jug and set aside.

Heat a skillet or wok and add the oil. Fry the onion for a few seconds and then add garlic and chicken. Stir-fry for a few minutes before adding the hot and spicy sauce concentrate.

Let the chicken and onion brown a little, don't let the onion get too soft as you want it to have a bit of crunch.

After a few minutes, add the mushrooms.

Now pour in the curry sauce mixture and stir well. Bring to the boil and then turn down to a simmer.

Add the cooked peas and keep stirring as it will thicken quickly, you can add a little more water if it's too thick.

Stir in the soy sauce, make sure the chicken is cooked thoroughly and serve immediately. I served mine with egg-fried rice.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Chinese chicken curry recipe, Chinese curry sauce recipe, homemade Chinese curry sauce,

Chinese, main, dinner

Chinese

Yield: 2-3

Author: Jan Bennett

Chinese Chicken Curry Recipe

Chinese curry recipe that tastes just like it is from the takeaway!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 tablespoons vegetable oil
• 2 chicken breast fillets - cubed
• 1 large brown onion - cut into 1-inch chunks
• 2 fat cloves of garlic - minced or very finely chopped
• a few chestnut mushrooms - quartered
• 2 tablespoons of Hot and Spicy Curry Sauce Concentrate
• 1 tablespoon of dark soy sauce - or to taste
• a handful of frozen peas - cooked in slightly salted water

Make the sauce - mix together in a jug

• 5 heaped tablespoons of Genuine Curry Mix
• 350ml cold water - you may need a bit more when it's cooked if your sauce is too thick

Instructions

1. If you used the method to velvet the chicken (see notes) rinse it well and dry it on kitchen paper.
2. Start by making the sauce in a jug and set aside.
3. Heat a skillet or wok and add the oil. Fry the onion for a few seconds and then add garlic and chicken. Stir-fry for a few minutes before adding the hot and spicy sauce concentrate.
4. Let the chicken and onion brown a little, don't let the onion get too soft as you want it to have a bit of crunch. After a few minutes, add the mushrooms.
5. Now pour in the curry sauce mixture and stir well. Bring to the boil and then turn down to a simmer.
6. Add the cooked peas and keep stirring as it will thicken quickly. Add a little more water if it's too thick. Add the soy sauce, make sure the chicken is cooked thoroughly and serve immediately. I served mine with egg-fried rice.

Notes

First, get a small piece of paper and write yourself a note saying 'Rinse the chicken'

For every chicken breast, mix in 1 teaspoon of baking soda (bi-carb)

Marinate for just 15 minutes and no more, or the chicken will start to break down.

Rinse well under cold running water, and pat with a few sheets of kitchen paper towel to remove excess water.

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