Chinese Chicken Curry
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (15)

Chinese Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 68%
CARBS 22G23% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER9G TOTAL SUGAR
FAT 16G39% OF CAL
5G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mild but flavorful Chinese curry with chicken, aromatic five-spice, and a creamy coconut-chicken broth sauce. Takeaway-style comfort served over rice.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 large chicken breasts ((about 525g altogether), sliced into strips)
  • 1 tbsp cornflour ((cornstarch in USA))
  • 1 tbsp light soy sauce
  • 1/4 tsp white pepper
  • 2 tbsp oil
  • 1 large onion (peeled and sliced into chunky strips)
  • 2 minced cloves garlic
  • 2 tbsp mild curry powder (- go medium or hot if you like it hotter)
  • 1/2 tsp Chinese five spice
  • 1 tsp turmeric
  • 1 tsp sugar
  • 1/2 tsp salt
  • 480 ml (2 cups) chicken stock
  • 100 g (3/4 cup) frozen peas (I like to use petit pois, as they're smaller and sweeter and cook more quickly)
  • 60 ml (1/4 cup) full-fat milk
  • 1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
  • egg fried rice
  • prawn crackers
PREP
10M
SODIUM
848MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.