Chinese Chicken Curry Recipe

Ever wondered what curry sauce Chinese takeaways use?

Get the recipe and key ingredients you need to make it, it's just like chip shop curry sauce.

This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

Plus, I'll tell you how to velvet chicken so it becomes really tender and soft, just like it is from a Chinese takeaway.

Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurants and takeaways but try this and you'll be impressed.

Two vital ingredients for Chinese Chicken Curry that tastes just like the takeaway.

One is Hot and Spicy Goldfish brand Chinese Curry Sauce Concentrate and the other is a sauce mix sold in a packet, brand name Mai Mai Genuine Chinese Sauce Curry Mix

A tub of curry sauce concentrate will last for ages, just keep it in the fridge. The packet mix will last for a good while too if you store the opened packet in a sealed container.

It was my brother who first dabbled about in the kitchen and came up with this recipe which has to be said is spot on.

How to velvet chicken

Have you ever wondered how the chicken breast in stir-fries at your favourite Chinese restaurant is unbelievably tender?

It’s because they tenderise chicken using a simple method called Velveting Chicken using baking soda.

Well, I asked the woman in a Chinese supermarket how it was done and this is what she told me. All I can say is, now it may sound strange, but it works.

• First, get a small piece of paper and write yourself a note saying 'Rinse' (seriously do this)!

• For every chicken breast mix in 1 teaspoon of baking soda (bi-carb)

• Marinate for just 15 minutes and no more

• Rinse really well under cold running water, and pat with a piece of kitchen paper towel to remove excess water

Then cook your favourite Chinese recipe and you will have the most tender chicken breast you’ve ever had, just like at Chinese restaurants!

Velveting chicken does not add any flavour so it tastes just like normal chicken. It is only the texture that is altered. 

The chicken fibres are broken down so the chicken becomes much softer on the inside and surface and Velvet-like, hence the name!

Ingredients

Serves 2-3

2 tablespoons vegetable oil

2 chicken breast fillets - cubed

1 large onion - cut into 1-inch chunks

2 cloves of garlic - finely chopped

a few mushrooms - quartered

a handful of frozen peas that have been cooked in slightly salted water

2 tablespoons of 'Hot and Spicy' Chinese Curry Sauce Concentrate

5 tablespoons of 'Genuine Curry sauce Mix'

1 tablespoon of dark soy sauce

350ml cold water in a jug

Method

If you followed the above in my post on how to make your chicken tender - have you rinsed it?!

Heat up a skillet or wok and add the oil. Fry the onion stirring for a few seconds before adding the cubed chicken, hot and spicy sauce concentrate and garlic.

Let the chicken and onion brown a little, but try to not let the onion get too soft as you want it to have a bit of 'crunch'. After a few minutes add the mushrooms.

Now get a jug and in it, mix together the curry sauce mix with some cold water (about 350ml to start) and add this to the chicken and onions.

Bring to a boil and then turn it down to a simmer. Now add the cooked peas and keep stirring as it will thicken quickly.

You can add more water if you need to get it to the right thickness. When the chicken is cooked through, add the soy sauce to taste.

You can add more of the hot and spicy concentrate if you like, just have a taste and decide.

Make sure the chicken is cooked through and serve it immediately with rice.

I served mine with my easy egg fried rice.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Chinese

Yield: 2-3

Author: Jan Bennett

Chinese Chicken Curry Recipe

This Chinese curry sauce recipe is just like it is from the takeaway.

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

Ingredients

• 2 tablespoons vegetable oil
• 2 chicken breast fillets - cubed
• 1 large onion - cut into 1-inch chunks
• 2 cloves of garlic - finely chopped
• a few mushrooms - quartered
• a handful of frozen peas that have been cooked in slightly salted water
• 2 tablespoons of 'Hot and Spicy' Curry Sauce Concentrate
• 5 tablespoons of 'Genuine Curry sauce Mix'
• 1 tablespoon of dark soy sauce
• 350 - 500ml cold water in a jug

Instructions

1. Heat up a skillet or wok and add the oil.
2. Fry the onion stirring for a few seconds before adding the cubed chicken, hot and spicy sauce concentrate and the garlic.
3. Let the chicken and onion brown a little, but try to not let the onion get too soft as you want it to have a bit of 'crunch'. After a few minutes add the mushrooms.
4. Now get a jug and in it, mix together the curry sauce mix with some cold water (about 350ml to start) and add this to the chicken and onions; add more water if it's too thick.
5. Bring to the boil and then turn down to a simmer. Now add the cooked peas and keep stirring as it will thicken quickly.
6. You can add more water if you need to get it to the right thickness.
7. When the chicken is cooked through, add the soy sauce to taste.
8. You can add more of the hot and spicy concentrate if you like, just have a taste and decide.
9. Make sure the chicken is cooked through and serve immediately with rice. I served mine with egg fried rice.

Did you make this recipe?

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