Recipe: Chinese Chicken Curry

Let’s face it, there’s room in all of our lives for a cheeky takeaway, myself included. I love the odd crispy beef, chicken jalfrezi or 3 piece meal from KFC! However, sometimes I think we turn to these meals because they taste good, and, on the face of it, seem complicated to recreate at home. But in most cases they are actually sneakily easy and deceiving.

This is the easiest way to replicate and make a better, fresher more wholesome version of your local takeaways Chinese chicken curry.

(Serves 4)


3 Tbsp chinese curry sauce concentrate (shown below, available online or at you local chinese grocery store)
600g chicken breast
2 Tbsp groundnut oil
750ml boiling water or chicken stock
150g frozen peas
1 large onion cut into chunks
1 small tin of pineapple chunks in pineapple juice
1 sliced red chilli (optional)
Salt and white pepper


Dice the chicken into large chunks and season well with salt and white pepper. Heat the oil in a wok and add the onion, stir fry for 4-5 minutes until lightly golden, then add the chicken and again stir fry for 4-5 minutes until sealed and lightly golden. A this stage add the curry paste, and stir well coating the onions and chicken.

Measure out 750ml boiling water or chicken stock and add the peas, then add half of this to the wok, stirring until you have a thick sauce, add the remaining water and peas for a looser curry. At this stage add the tin of pineapple ad i’ts  juice.

Simmer the curry for 10 minutes before garnishing with the red chilli (if using) and serve with my home made egg fried rice and  prawn crackers.

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