Chinese Chicken Curry

Placing the chicken breasts in the freezer for 10 minutes makes them much easier to slice. Slideshow: More Curry Recipes 

Chinese Chicken Curry
Photo: © Kate Winslow
Active Time:
30 mins
Total Time:
45 mins
4 to 6


  • 1 pound boneless, skinless chicken breasts, thinly sliced

  • 1 tablespoon soy sauce

  • 1 teaspoon cornstarch

  • 2 tablespoons vegetable oil

  • 4 scallions, finely chopped

  • 2 garlic cloves, minced

  • 1 fresh red hot chile pepper, minced

  • 1 tablespoon finely chopped fresh ginger

  • 1 tablespoon Madras curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • One 13 1/2-ounce can coconut milk, well shaken

  • 1 cup frozen peas, defrosted

  • 1/2 cup bamboo shoots

  • 2 tablespoons coarsely chopped cilantro leaves

  • Steamed white rice, for serving


  1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.

  2. Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.

  3. Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute. Stir in the coconut milk and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.

  4. Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat. Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.

  5. Carefully pour the curry sauce over the chicken and bring it to a simmer. When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes. Stir in the chopped cilantro.

  6. Serve the chicken curry over steamed white rice.

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