Chinese Chicken Curry Recipe

Chinese Chicken Curry (UK Takeaway Style) – Easy Fakeaway Recipe with Velveted Chicken

This easy homemade Chinese curry sauce tastes just like the UK takeaway version — rich, savoury and full of that classic chip‑shop curry flavour. With tender velveted chicken and simple cheat ingredients, this fakeaway Chinese chicken curry is quick to make and perfect for busy weeknights.

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If you love Chinese fakeaway dishes, don’t miss my Kung Pao Chicken — fast, fiery and packed with flavour.

Chinese chicken curry is one of those classic UK takeaway dishes that’s surprisingly easy to recreate at home. With velveted chicken, a rich chip‑shop style curry sauce and simple cheat ingredients, this fakeaway is perfect for busy weeknights.

Once you’ve tried it, you’ll never need to rely on takeaway again — it’s quick, comforting and always hits the spot.

Plus, in this post I'll show you how to velvet chicken, so it becomes soft and tender — just like the chicken you get from a Chinese takeaway.

Of course, I can only comment on the style of curry served in Chinese restaurants and takeaways here in the UK, but give this a try and you’ll be impressed. 😋

🛒  Two vital ingredients for Chinese chicken curry

First is Hot and Spicy Curry Sauce Concentrate. A tub lasts ages — just keep it in the fridge.

The second is Mai Mai Genuine Chinese Curry Sauce Mix. Store the opened packet in an airtight container, and it will last for ages. 😉

My brother experimented and came up with this recipe, and honestly, it’s absolutely spot on.

🥢 How to Velvet Chicken (Chinese Takeaway Method)

Ever wondered how Chinese takeaway chicken is unbelievably tender?

They use a simple method called velveting chicken — tenderising it with baking soda.

I asked a woman in a local Chinese supermarket how it’s done. It may sound odd, but it works.

Write a note saying “Rinse chicken” and stick it somewhere you’ll see it. If you forget, your whole dish will be ruined. 😱

• For every chicken breast, mix in 1 teaspoon of baking soda (bicarb).
• Marinate for only 10 minutes — any longer and the chicken will start to break down.
• Rinse very well under cold running water, then pat dry with kitchen paper.

Then cook your favourite Chinese recipe, and you’ll have the most tender chicken breast ever — just like a Chinese restaurant.

Velveting doesn’t add flavour; it only changes the texture. The fibres soften, giving the chicken a silky, velvet-like finish.

📝 Ingredients

• 🛢️ Vegetable oil
• 🍗 Chicken fillets
• 🧅 Brown onion
• 🧄 Garlic
• 🍄 Brown mushrooms
• 🥗 Cooked peas
• 🟫 Dark soy sauce
• 🔥 Curry Concentrate
• 🍛 Curry mix

⚡ How to Make Chinese Chicken Curry (Quick Overview)

Stir‑fry the onion, garlic and chicken, add the mushrooms. Now add the sauce mixture, stir-fry and finish with peas and soy sauce.

❤️ Why You’ll Love This Chinese Chicken Curry

• Tastes just like your favourite UK takeaway.
• Velvety, tender chicken thanks to easy velveting.
• Quick, simple and weeknight‑friendly.
• Rich, savoury curry sauce with classic chip‑shop flavour.
• Uses easy, accessible ingredients.
• Perfect fakeaway dinner when you want something cosy without ordering in.
• Customisable heat level — mild, medium or spicy depending on your taste.

❓ FAQ – Chinese Chicken Curry (UK Takeaway Style)

What is the best curry powder for Chinese chicken curry?

For an authentic UK takeaway flavour, use Mai Mai Genuine Chinese Curry Mix along with Hot and Spicy Curry Sauce Concentrate. Together, they create the classic chip-shop-style curry sauce.

Why is Chinese takeaway chicken so tender?

Chinese restaurants use a method called velveting, where chicken is briefly marinated in baking soda. This breaks down the fibres, giving the chicken a soft, silky texture.

How long should I velvet chicken?

Only 10 minutes. Any longer and the chicken will start to break down too much. Always rinse it thoroughly afterwards.

Can I make this curry without velveting the chicken?

Yes — the curry will still taste great. Velveting simply improves the texture and makes the chicken extra tender, like a real takeaway.

Can I use vegetables instead of chicken?

Absolutely. Mushrooms, onions, peppers, peas, or tofu work well. Just skip the velveting step.

How do I thicken Chinese curry sauce?

The sauce naturally thickens as it simmers because of the curry mix. If it becomes too thick, add a splash of water until you reach your preferred consistency.

What should I serve with Chinese chicken curry?

Egg fried rice, boiled rice, chips, or noodles all work perfectly. My egg fried rice recipe is an ideal pairing.

Can I make this curry ahead of time?

Yes — it reheats well. Store it in the fridge for up to 2 days and reheat gently, adding a little water if the sauce thickens too much.

Have you tried this recipe?
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Chinese, main, dinner

Chinese

Yield: 2-3

Author: Jan Bennett

Chinese Chicken Curry (UK Takeaway Style)

A quick and easy Chinese chicken curry made UK takeaway style, with tender velveted chicken and a rich chip‑shop-style curry sauce. Perfect for a simple fakeaway dinner.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

Chicken and Vegetables

• 2 tablespoons vegetable oil
• 2 skinless chicken breast fillets
• 1 large brown onion
• 2 fat cloves garlic
• A few chestnut mushrooms
• A handful of frozen peas
• 2 tablespoons Hot & Spicy Curry Sauce Concentrate
• 1 tablespoon dark soy sauce
• Curry sauce
• 5 heaped tablespoons Genuine Curry Mix
• 350ml cold water

Instructions

1. Prep the chicken (if velveting): If you’ve velveted the chicken, rinse it well and pat it dry with kitchen paper.
2. Make the curry sauce: In a jug, mix the Genuine Curry Mix with the cold water. Set aside.
3. Stir‑fry the aromatics: Heat the oil in a wok or skillet. Add the onion (cut into 1‑inch chunks) and stir‑fry for a few seconds. Add the minced garlic.
4. Cook the chicken: Add the cubed chicken and stir‑fry for a few minutes. Add the Hot & Spicy Curry Sauce Concentrate and let everything brown slightly.
5. Add the mushrooms: Stir in the quartered mushrooms and cook for a couple of minutes.
6. Add the curry sauce: Pour in the curry sauce mixture. Stir well, bring to the boil, then reduce to a simmer.
7. Finish the curry: Add the cooked peas and soy sauce. Stir as the sauce thickens — add a splash more water if needed.
8. Serve: Make sure the chicken is fully cooked through. Serve immediately (egg‑fried rice is perfect).

Notes

Velveting chicken makes it tender like Chinese takeaway chicken. Marinate with baking soda (bicarb) for 10 minutes, then rinse well before cooking.

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