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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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.

How to make Chinese chicken curry

🍗 Ingredients you'll need 

Serves 2–3

• 2 tablespoons vegetable oil
• 2 chicken breast fillets – cubed
• 1 large brown onion – cut into 1-inch chunks
• 2 fat cloves garlic – minced or finely chopped
• A few chestnut mushrooms – quartered
• A handful of frozen peas – cooked in slightly salted water
• 2 tablespoons Hot and Spicy Curry Sauce Concentrate
• 1 tablespoon dark soy sauce – or to taste

Make the sauce

• Mix 5 heaped tablespoons Mai Mai Genuine Curry Mix (now mostly found on eBay)
• 350ml cold water — add a little more if the sauce becomes too thick

If you velveted the chicken, rinse and dry it well.

Make the sauce in a jug and set aside.

Heat a wok or skillet and add the oil. Sauté the onion for a few seconds, then add the garlic and chicken. Stir-fry for a few minutes, then mix in the Hot and Spicy Curry Sauce Concentrate.

Let the chicken and onion brown slightly, but don’t let the onion go too soft — it should keep a bit of crunch.

Add the mushrooms after a few minutes.

Pour in the curry sauce mixture and stir well. Bring to the boil, then reduce to a simmer.

Add the cooked peas and keep stirring as the sauce thickens quickly. Add a splash more water if needed.

Stir in the soy sauce, ensure the chicken is fully cooked, and serve immediately. I served mine with egg fried rice.

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? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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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

• 2 tablespoons vegetable oil
• 2 skinless chicken breast fillets - cubed
• 1 large brown onion - cut into 1-inch chunks
• 2 fat cloves of garlic - minced or very finely chopped
• a few chestnut (brown) mushrooms - quartered
• 2 tablespoons of Hot and Spicy Curry Sauce Concentrate
• 1 tablespoon of dark soy sauce - or to taste
• a handful of frozen peas - cooked in slightly salted water and drained

Make the sauce - mix together in a jug

• 5 heaped tablespoons of Genuine Curry Mix (don't follow packet instructions)
• 350ml cold water - you may need a bit more when it's cooked if your sauce is too thick

Instructions

1. If you used the method to velvet the chicken (see notes below), rinse it well and dry it on kitchen paper before using.
2. Start by making the sauce in a jug and set it aside.
3. Heat a skillet or wok, pour in the oil, and stir-fry the onion for a few seconds before adding the garlic and chicken. Stir-fry for a few minutes before adding the hot and spicy sauce concentrate.
4. Allow the chicken and onion to brown slightly, ensuring the onion retains a bit of crunch and doesn't get too soft. After a few minutes, add the mushrooms.
5. Now pour in the curry sauce mixture and stir well. Bring to the boil and then turn down to a simmer.
6. Add the cooked peas and continue stirring, as it will thicken quickly. If it becomes too thick, add a bit more water. Add the soy sauce, ensure the chicken is fully cooked, and serve right away. I served mine with egg-fried rice.

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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