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.
You’ll need:
- 12 oz. boneless skinless chicken breast, 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
- 4 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon sugar
- salt
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 Bill’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, 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
Pollyc says
Tried this for the first time today. Did take advice on making Judy’s chicken stock too. The result was delicious. Just like a Chinese takeaway. Thank you!
Sarah says
You’re welcome Polly!
Nicola says
Ok, so I discovered this website two weeks ago and I read the recipes like I read books! One question: is it light or dark soy sauce that this dish uses, or does it not matter? (Sorry if this is addressed further up or in the comments). I have the thicker ‘premium’ dark soy sauce and the regular light soy as well.
Sarah says
Hi Nicola, this recipe uses light soy sauce. If any of our recipes refer to just “soy sauce,” we’re referring to light soy sauce. If dark soy sauce is called for, it will be specified as “dark soy sauce.”
Sarah N says
Thank you so much for this recipe—was craving this dish from my favorite NYC Chinatown restaurant (currently closed), and this hit the spot. I’m pretty sure this restaurant actually uses Roland Madras Curry; it gives a bright yellow color and a sharp but not too hot flavor, both from the high turmeric content. I’ll definitely go back to buying from this restaurant after it reopens (gotta support the community, especially during times like these), but if anyone’s looking for a temporary quarantine substitute, I recommend this one!
Sarah says
You’re welcome, Sarah! Agree that we should all actively support our community businesses and restaurants!
Cheryl says
Hi! I was craving the takeaway style chicken curry when I came across your page. I made it yesterday but it didn’t quite come out so well.. can you please tell me what brand of curry powder and chicken stock would be best for this recipe please? Looks like I goofed up there. Thanks.
Sarah says
Hi Cheryl, any good madras curry powder (that hasn’t been sitting in the cabinet for ages) works well for this! As for chicken stock, homemade is best (my mom’s recipe: https://thewoksoflife.com/homemade-chicken-stock/), but any good quality organic chicken stock works as well. Also don’t forget to season with salt to taste!
Tracey Yates says
I make this every week. Our local restaurant closed down and this is the best recipe for similar curry. I do make extra sauce as we prefer our curry this way. Just some tips for anyone else that like extra sauce. Add an extra cup of broth, double the curry powder, don’t add any extra turmeric. Triple the slurry in the recipe . If you like your sauce to be extra spicy add dried chili flakes after your sauce has thickened. Don’t forget to keep tasting it while it’s simmering so you can make adjustments.
Sarah says
So glad this has become part of your regular rotation, Tracey! Thanks for sharing your tips on making it saucier for your family!
ROBERTA LAMB says
right now i am loving you!!!!!! what a great recipe. i added garlic and sesame oil well because i add them to everything :) so good
Sarah says
Ahhh thank you Roberta!! Love those additions. I’m actually making this for dinner tonight myself! :)
Subadra says
I had made this recipe a few year ago and loved it! I have since moved countries and can’t find the generic “curry powder” anywhere. I don’t suppose you know what exactly yellow curry powder consists of?
Sarah says
Hi Subadra, curry powder is a mixture of spices including coriander, cumin, fenugreek, cinnamon, turmeric (which gives it the yellow color), pepper, and others. Here’s a recipe for curry powder: https://www.food.com/recipe/hot-madras-curry-powder-174350.
I haven’t tried it, but it should come close! You can customize it to your liking. I’d probably add more turmeric to the mix to give it that deep yellow color. Good luck!
Mhairi Franz says
Oh my goodness – this is the easiest and the best Chinese chicken curry ever!!! Sharing with my friends and family… thank you!
Sarah says
Wooo! I have this one on my “quarantine meal plan” to make soon too. (Is it weird that I have a quarantine meal plan?) So glad you enjoyed it!
Mhairi Franz says
Not weird – I have just added this to mine ☺️
khalid says
can i double up to make more??? 6 of us!!!
Sarah says
Yes you definitely can, Khalid! Just make sure to keep your heat really high, as adding more ingredients will make it more difficult to get a nice sear on the chicken.