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Chinese Curry Chicken

A comforting dish of tender chicken, vibrant vegetables, and a rich curry sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 2 cups mixed vegetables carrots, bell peppers, peas
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 can 14 oz coconut milk
  • Salt and pepper to taste
  • Cooked rice for serving

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Start by chopping the chicken into bite-sized pieces and preparing your vegetables.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the chicken to the hot skillet and season with salt and pepper. Cook until browned, about 5-7 minutes.
  4. Once the chicken is cooked, add the chopped onion, garlic, and ginger. Sauté for about 2-3 minutes until fragrant.
  5. Stir in the mixed vegetables and cook for another 5 minutes.
  6. Sprinkle the curry powder over the chicken and vegetables, stirring well to coat everything evenly.
  7. Slowly pour in the coconut milk and soy sauce, stirring to combine. Simmer for about 10 minutes.
  8. Once thickened, taste and adjust seasoning if necessary. Serve over cooked rice.

Notes

For extra depth of flavor, let the curry simmer a bit longer to allow the spices to bloom.