Eva Pau's Asian Kitchen30 Minutes

Chinese Chicken Curry

Name: Chinese Chicken Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 400g boneless, skinless raw thigh chicken meat (or breast); 1 carrot fine slices; 1 onion medium slices; 30g frozen peas; 1 tbsp madras curry powder; ½ tsp ground ginger; ½ tsp five spice powder; ½ tsp turmeric; 300ml chicken stock; 2 tsp potato starch/ corn flour mixed with; 3 tbsp cold water; 1/2 tsp salt; 1 tsp sugar; Fresh coriander (optional garnish); Fresh red chillies ( options garnish); Marinade for chicken:; 2 tsp light soy sauce; 1 tsp sesame oil; 1 tsp sugar; ¼ tsp white pepper; 1 tsp Shaoxing wine (Chinese cooking wine); 1 tsp cornstarch

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Marinade the chicken. In a bowl, add the chicken and all the marinade ingredients, Mix and set aside.

Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.

Into a hot wok/pan, add 2 tbsp of oil, stir fry the onion and carrots for 3 to 4 mins. Then add the chicken, stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.

Pour the stock into the pan along with the peas and let it simmer for 2 to 3 minutes. Season with salt and sugar. To thicken the sauce, add the premixed cornstarch / water mixture to thicken it to the consistency that you like. Garnish with some coriander and red chillies. Ready to serve with some rice.

Cook's notes

Toast the spice mix with the chicken for a couple of minutes until you can really smell it — that blooming step is what stops the curry tasting of raw powder.
Cut the carrot fairly fine so it softens in the short simmer; thicker slices won't cook through in time.
Add the starch slurry slowly at the end, letting it bubble between additions, until the sauce coats the back of a spoon the way you like it.
The frozen peas need only the last few minutes — add them with the stock so they stay bright and don't go dull.
Taste for the sweet-savoury balance before serving; the sugar and salt are there to be adjusted to your liking.

Serve with Steamed rice is traditional, but it's just as good ladled over chips for the full takeaway experience. A scatter of fresh coriander and red chilli lifts it if you want a little colour and heat.

Make ahead & storage Keeps in the fridge for up to 3 days and thickens as it cools. Reheat gently on the hob, loosening with a splash of water or stock to bring it back to a pourable sauce.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

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