Mum's Chinese chicken curry

    Mum's Chinese chicken curry


    14 people made this

    About this recipe: Great Chinese-style chicken curry, quick and easy to make, mild enough for the kids and filling enough for the adults.

    West Midlands, England, UK

    Serves: 4 

    • 4 tablespoons vegetable oil
    • 1 onion, chopped
    • 4 garlic cloves, crushed
    • 4 chicken breast fillets, cubed
    • 1 tablespoon mild curry powder
    • 1 tablespoon caster sugar
    • 1 teaspoon salt
    • 2 tablespoons soy sauce
    • 250ml water
    • 3 potatoes
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat 2 tablespoons of oil in a pan, add onion and garlic and cook until soft; set aside.
    2. Heat 2 tablespoons of oil, add chicken and curry powder and cook for 3 to 5 minutes.
    3. Add sugar, salt, soy sauce and the 250ml water to the chicken, bring to the boil and then simmer.
    4. Cube and cook the potatoes in a large pot of boiling water until they break apart with the tip of a knife; drain.
    5. Add potatoes, onion and garlic to the chicken and simmer for 20 minutes.
    6. Mix cornflour and the 1 tablespoon water into a smooth paste, add to the chicken and cook for 5 minutes or until potatoes are tender.


    Add more or less water depending how much sauce you want. Replace the mild curry powder with hot if you don't want it mild.

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    Reviews in English (3)


    It was very nice, they only thing i did different was cooked the potato for 15 minutes on their own ,then added to curry and cooked till ready ,potatoes were soft but still shaped .Will def make again  -  30 Jul 2015


    Lovely lovely taste, enjoyed cooking it. Will be adding colour with mixed peppers and peas to make it more visually appealing  -  03 Feb 2017


    it needed more water than stated in this recipe and the potato was too mushy by the time it was finished at the end of the cooking time stated. Would make a few adjustments if I were to use this recipe again.  -  13 Mar 2014

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