This Chinese chicken curry recipe is so quick to make, you won’t be dialing your takeout restaurant any time soon! It’s also loads healthier and more filling!

  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Total Time:35 minutes


  • 4 skinless, boneless chicken thighs cut in bite sized pieces
  • 1 tsp soy sauce
  • 2 tsp corn starch
  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 1 tbsp grated ginger
  • 2-3 cloves garlic
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp Chinese 5 spice powder
  • 400ml/1 1/2 cup chicken stock
  • 2 potatoes medium
  • 1 red pepper sliced
  • 150g/1 cup sugar snap peas
  • salt to taste
  • chopped cilantro/coriander for serving

Also Read: Jamaican Jerk Chicken With Rice And Peas


  1. In a medium bowl, combine the soy sauce with cornstarch, then add the chicken pieces and set aside until needed.
  2. Prepare the vegetables by chopping the onion, peeling and grating the ginger, peeling and cutting the potatoes and chopping the garlic.
  3. Heat 1 tablespoon vegetable oil in a deep skillet or wok and add the chopped onions and ginger.
  4. Cook over medium heat for 5 minutes, then add the chopped garlic and cook for a few seconds. Make sure not to burn the garlic.
  5. Add curry powder, turmeric and the 5 spice powder, mix until you can smell the aromatics.
  6. Add the chicken with the marinade and cook it for a few minutes, so that the chicken is sealed but not fully cooked.
  7. Add the chicken broth and deglaze the pan, scraping the pieces stuck to the bottom with a wooden spatula.
  8. Then add the potatoes and bring everything to a boil, reduce the heat and simmer uncovered for 15 minutes.
  9. Then add the chopped red peppers and snow peas and cook for 5 more minutes.
  10. At the end, taste and add a pinch of salt if necessary.
  11. Serve over steamed white or brown rice, sprinkled with chopped fresh cilantro and green onions.