Chinese curry chicken

Ching-He Huang's Chinese curry chicken is simple to make yet full of wonderful flavours including chilli powder, coriander, star anise, ginger and turmeric
By Ching-He Huang
Chinese curry chicken
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the curry paste

  • 1 tsp ground turmeric
  • ' tsp chilli powder
  • ' tsp mild or medium curry powder
  • ' tsp ground coriander
  • 1 tbsp sichuanese chilli bean paste
  • 1 tbsp shaoxing rice wine or dry sherry

For the chicken

  • 560 g chicken breast fillets, skin removed
  • 2 star anise
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 inch peeled and finely sliced fresh ginger
  • salt and ground freshly ground white pepper
  • 1 tbsp groundnut oil
  • 1 red onion, sliced
  • 1 red pepper, sliced into strips
  • 2 spring onions, sliced diagonally into 2cm/1in pieces
  • 1 handful bean sprouts
  • 100 g Chinese cabbage, washed and shredded
  • 1 tbsp light soy sauce


1. For the curry paste: Place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken: Bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the impurities that may have formed on the top of the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, bean sprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

5. Serve with plain rice and a small bowl of the hot chicken stock to ladle onto the rice to moisten.

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