Hairy Bikers Chinese Chicken Curry Recipe
Love takeaway flavors at home? This Hairy Bikers Chinese chicken curry recipe delivers that. It's saucy, spicy and super easy. I've cooked this Hairy Bikers Chinese chicken curry recipe for years.
Ingredients
- 500 g boneless chicken thighs cut into bite-size pieces
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 tsp fresh ginger grated
- 2 tbsp mild curry powder
- 1 tbsp cornflour mixed with 2 tbsp water
- 400 ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 red bell pepper sliced
- 150 g mushrooms sliced
- 1 carrot peeled and thinly sliced
- 100 ml coconut milk for creaminess
- 2 spring onions chopped, for garnish
- Salt and pepper to taste
Instructions
Prep the Chicken and Veggies
- Cut chicken into even bites. Chop onion, pepper, carrot and mushrooms. Grate ginger and mince garlic. Mix cornflour with water into slurry. Set all aside. Takes 10 minutes max.
Brown the Chicken
- Heat oil in wok over medium-high. Add chicken pieces. Fry 5 minutes until golden. Stir often. Remove chicken. Keep warm on plate. Juices stay flavorful.
Cook the Aromatics
- Same wok, lower heat to medium. Add onion. Cook 3 minutes until soft. Add garlic and ginger. Stir 1 minute. Smells amazing already. Don't burn!
Build the Curry Sauce
- Sprinkle curry powder. Stir 30 seconds. Pour chicken stock, soy sauce, honey. Bring to boil. Add peppers, carrots, mushrooms. Simmer 10 minutes. Veggies soften nicely.
Thicken and Finish
- Return chicken to wok. Stir cornflour slurry. Cook 3 minutes until thick. Pour coconut milk. Simmer 2 more minutes. Taste and season. Garnish with spring onions. Ready to serve!
Notes
- Fridge: Airtight container up to 3 days.
- Freezer: Portion and freeze 2 months.
- Reheat: Microwave or stovetop with splash water.
- Stir well before eating.
- Don't refreeze thawed curry.