Recipe for Chinese chicken curry

The image I’ve used for this is the curry sauce from this recipe but using a crispy fried chicken rather than chicken breast. To make this you just need to fry your chicken pieces in oil after coating in egg and cornflour.

Ingredients (serves four)

  • 2 large white onions (one for the curry and one to put into the sauce)
  • 2 tbsp of olive oil
  • 4 chicken breasts cut into chunks
  • 3tbsp ground ginger
  • 4 cloves of garlic (minced)
  • 2 tbsp of curry powder
  • 3tbsp plain flour
  • 1tbsp turmeric
  • 800ml chicken stock
  • An apple that has been peeled and grated
  • 5tbsp coconut milk
  • 2tbsp soy sauce
  • 2 tbsp honey
  • White rice to serve
  • Chopped spring onion to serve (optional)
  • Chopped red chillis to serve (optional)


  • Chop one of the onions into large slices and fry in some oil until soft.
  • Add the chicken to the onions and fry until cooked through (keep on a low heat to keep warm whilst you make the sauce, add a little water if it starts to stick to the pan)
  • Blitz the second onion (dice it first) with the ginger and garlic. You can grate these if you don’t have a food processor).
  • In a separate pan from the chicken, fry the onion mixture for a few minutes in a little oil.
  • Add the flour and curry powder to the onion mixture and cook out for around 2 minutes.
  • Stir in the turmeric.
  • Add the chicken stock to the roux a little at a time, continually mixing until it’s all incorporated.
  • Add the grated apple to the curry sauce and cook on a low simmer until it’s thickened.
  • If you’d like the sauce thicker you can always add some cornflour mixed with a little bit of water.
  • Add the coconut milk, soy sauce and honey.
  • Pour the curry sauce over the chicken and onions and stir so that everything mixes together well, simmer for a few minutes.
  • Serve the curry on top of some white rice with some spring onion and chopped chillis as a garnish!

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