Chinese Chicken Curry

READY IN: 50mins
Recipe by K c6462

This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.

Top Review by Top Gunn

Made this about five times now and it's one of my favourites and on regular rotation. Very strong in the garlic department and I always add extra curry powder (my preference). I never seem to need to add the cornstarch at the end as the dish is always thick enough. I add lots of mixed veges at the end and it makes a great meal without the need for rice or noodles. A real winner!

Ingredients Nutrition


  1. Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
  2. Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
  3. Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

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