Chinese chicken curry
A mellow, golden curry with tender chicken, onion and peas in the smooth sauce you know from the takeaway.
- Time40 min
- LevelEasy
- Costabout £2.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Fry the chicken for 5 minutes until lightly golden, then lift out.
5 min - 2
Fry the onions for 8 minutes until soft. Add the garlic and ginger for 1 minute.
8 min - 3
Stir in the curry powder and flour and cook for 1 minute so the flour loses its raw taste.
1 min - 4
Gradually stir in the stock until smooth. Add the sugar and tamari.
- 5
Return the chicken, cover and simmer for 20 minutes until tender and the sauce has thickened.
20 min - 6
Stir in the peas for the last 3 minutes. Serve with rice and chips.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.