This is my fakeaway version of Chinese Chicken Curry. A mild curry with chunky pieces of chicken, onion and peas. I created this as it’s my eldest son’s favourite takeaway and without any added sugar it makes for a great GD friendly curry.
I make this curry with leftover roast chicken, which makes for a very speedy curry, served with my special fried cauliflower rice.
Chinese Chicken Curry
*can be made vegetarian or vegan by using meat substitutes
Add some olive oil to a hot pan and cook the chicken through, then set the cooked chicken pieces aside
In the same pan, add a little more olive oil, add the onion and cook until softened
Add the garlic and ginger and cook for a couple of minutes
Sprinkle in the curry powder and turmeric, stir and cook for another minute
Pour in hot chicken stock and soy sauce and turn up the heat to simmer for a few minutes
Mix the cornflour with some cold water until dissolved, then pour into the curry and stir well. The curry should thicken
Add the cooked chicken pieces back into the curry, add the frozen garden peas, stir and heat for a few minutes until the curry and chicken is heated through. If you need to loosen the curry sauce or create more sauce, add boiling water as needed (a splash at a time) and stir to get the consistency you like
This basic recipe can switched and changed to your liking. It works well with chopped fine greens, sliced peppers and water chestnuts added for some crunch. I serve mine with cauliflower rice which keeps the whole dish very low carb, however you can of course use a small amount of egg fried rice, basmati or brown wholegrain rice to increase the carb amount slightly. You can also increase the fat in this dish by adding coconut cream or milk, or a splash of double cream, Greek yogurt, or creme fraiche.
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