Chinese-style chicken curry

    55 min

    A nice Chinese curry made with chicken, red pepper, tomato and mushrooms. Serve with rice and fries.


    12 people made this

    Serves: 2 

    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 chicken OXO® cube, crumbled
    • 1 pint water
    • 2 tablespoons medium curry powder
    • 1 teaspoon ground ginger (optional)
    • 1 teaspoon ground cumin (optional)
    • 2 tablespoons mango chutney
    • cooking oil
    • 2 cloves garlic, chopped
    • 1 small piece ginger, chopped
    • 1 onion, chopped
    • 1 red pepper, chopped
    • 1 fresh tomato, cut into segments
    • 1 handful button mushrooms, chopped
    • 2 chicken breasts, cut into cubes
    • salt and pepper
    • 1 handful chopped fresh coriander (optional)

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Add the butter to a large saucepan over medium heat. Cook till melted, then add flour. Cook and stir for a minute, till flour is just turning golden. Gradually add the chicken stock cube with the water, stirring all the time (if you have chicken jelly leftover from a roast chicken, add this, too).
    2. Combine the curry powder with a tiny amount of hot water and stir, just to dissolve the powder. Stir this into the saucepan, then add the ginger, cumin and mango chutney. Stir well and keep warm over very low heat.
    3. Next, in a wok or frying pan, heat a drizzle of oil and fry your garlic, ginger and onion for a few minutes. Transfer to the saucepan with curry sauce.
    4. Next fry your red pepper and tomato for a few minutes and then add this to saucepan with curry sauce.
    5. Next fry your mushrooms for a few minutes and then add this to your saucepan with curry sauce.
    6. Next fry your chicken for 5 minutes on each side, then add to your saucepan with curry sauce.
    7. Season with salt and pepper, then put a lid on the saucepan and bring to the boil. Reduce to a simmer and cook gently for 20 minutes, stirring occasionally.
    8. Serve with rice and french fries and garnish with coriander.

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    Reviews in English (1)


    tastes lovely, but looks like the editors have rewritten my recipe, I am sure I said add flour to small saucepan, and it now says large saucepan, in my experience it is hard to do a roux in a large saucepan, so hope it still works, I always find its best to do in small saucepan and then add the sauce and other ingredients to a larger saucepan later before simmering x  -  28 Feb 2018