This quick Chinese takeout-style chicken curry is so easy to make, with just 9 staple ingredients and 15 minutes in the kitchen. But that small investment in time yields big rewards—an incredibly flavorful curry stir-fry with lots of tasty sauce!
Chinatown Memories
When I was growing up, my family would drive through Manhattan’s Chinatown at least once a month, whether it was for weekend dim sum, visiting family, or just heading into the city. We’d drive in via the Holland Tunnel, and in minutes, we’d be surrounded by familiar Chinese restaurants and seemingly endless fruit and vegetable vendors.
On the way out of the city at the end of the day, we had a pretty reliable tradition of stopping off at one of Chinatown’s mainstay takeout restaurants (like NY Noodletown) to order dinner to take home. My sister would go for the Cantonese roast meats—Char Siu Pork, Soy Sauce Chicken, and Roast Pork Belly. My mom would get braised beef with tofu, and my dad would order a special seafood congee with lots of scallions and ginger.
As you can probably tell from all the links above, we’ve covered several of these favorite dishes on our blog. But we haven’t yet covered one of my favorites—a really quick takeout-style Chicken Curry, served over lots of steamed rice.
Chicken curry was one of the dishes that I always looked forward to on any trip to Chinatown, and it’s actually incredibly easy to make. You only need a handful of ingredients, many of which you probably already have in your pantry or refrigerator, and it takes 15 minutes flat to prepare.
Just make sure to wear an apron or a black t-shirt, and use metal (as opposed to wood or bamboo) utensils to stir-fry this chicken curry dish. The turmeric and curry powder can leave stains. But of course, the risk is totally worth it.
Takeout Chicken Curry: Recipe Instructions
In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch. For more information and preparing chicken for stir fries, see my dad’s post on Chicken velveting 101.
Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric powder, sugar, and salt to taste.
Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking.
Add the cooked chicken back to the wok, and stir for another 30 seconds.
Serve your homemade take-out style chicken curry with steamed rice and a big spoon!
15-Minute Chicken Curry, Takeout-Style
Ingredients
- 12 oz. boneless skinless chicken breast (340g, thinly sliced)
- Vegetable oil
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch (divided)
- 1 medium onion (halved and sliced into small wedges)
- 1 ½ cups chicken stock (355 ml)
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon sugar
- salt
Instructions
- In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
- Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.
nutrition facts
Hi, can you change the chicken for prawns??
Hi Trudy, have never tried this recipe with prawns/shrimp, but yes, I think you could. Just make sure not to overcook them!
Spot on perfection. The sauce is to die for.
Thank you so much, Jan!
I tasted Curry Chicken while traveling. It turned out to be the best thing I’d ever tasted! When I got home, while at my favorite specialty store I saw a can of S&B Oriental Curry powder and bought it. I then ran across your recipe and ta-da, magic happened. It came out exactly like the one I’d enjoyed at the Great Wall Supreme Buffet in Blytheville AR. I’ll be making this at least once a week from now on. The one I had there had big chunks of green bell peppers and that just made it even better along with the onions. I added some carrots for color and that’s okay too.
So glad you enjoyed this recipe, Jan—particularly that it perfectly recreated something you had while traveling! :)
Loved this, but I admit I made a change to the recipe. I added thinly sliced carrots and quickly stir fried them with the onions to brown and cook a bit before I stir fried the chicken. Then tossed it all together with the sauce and added a handful of frozen green peas. A keeper!
Sounds delish, Lizo!
This recipe is perfect. I made it for my partner and he couldn’t get enough. Thank you for sharing this for all the homemade Chinese food lovers to enjoy!
So glad you both enjoyed it, Danielle!
Have made this curry a few times now. It really tastes just like a Chinese takeaway. I love it, so simple, quick and easy to make. I made it for my adult children when they came to visit. They scoffed the lot. Delicious.
So glad to hear everyone enjoyed it Polly!
Delicious, I also made the sauce but added prawns. Taste just like our local takeaway
Thanks for reporting back Dan, and glad you liked it!
I made it, but added red bell peppers and carrots like my local takeout place does. It was perfect.
So glad to hear that, Jim!
success is sweet yes i love this recipe and look forward to perfecting it next time. i made a couple of mistakes. first without thought cut onions fine instead of wedges realised but carried on. second i used chicken powder from store because only one batch left in freezer of judy’s stock considered too precious and keeping for 2 bowls of soup. so sauce was too thin and too much liquid both things i can easily improve. my homemade curry powder is authentic indian and bang on the flavour of our fave take out who is now retired but excellent cook. i am thrilled. no more bought paste for me but will still need to buy it for grandchildren who love it. all best
Thanks Paul, glad this recipe was a winner despite a few minor mishaps!
had to make it again 2 days after. perfection. so easy and so quick recipe. has to be made fast for onion wedges taste special, another example how chinese sauces elevate vegetables in a dish. we would get this from take out as 1 of 3 or 4 dishes but still great as a main meal. this is how our fave take away made it , many thanks
You’re welcome, Paul!