Chinese Chicken Curry

Chinese Chicken Curry served with steamed jasmine rice, was one of the dishes that I always ordered at a family owned Chinese restaurant while living in Colorado. This Western version of Chinese Chicken Curry is a great combination of Chinese stir fried technique and Indian curry flavor to suit the American palate. The tender chicken pieces coated in a bright yellow spicy or mild curry sauce that takes less than 30 minutes to prepare. It's healthy, gluten free and it needs  just a few pantry ingredients. This is our another favorite go to recipes for Chinese comfort foods. 

The curry tastes mild but you can customize with fresh chilies for more spicy taste. I tried to replicate that exact taste I remember with different recipes. All most all recipes require curry powder or paste along with Chinese five spice powder and soy sauce. But it makes the gravy bit brownish not yellowish. The flavor and taste are fine I am not quite happy with the brownish color. So I eliminated five spice powder and soy sauce from the gravy and used only mild curry powder, turmeric and little cayenne pepper that produced a delicious, flavorful, yellowish colored curry. In fact, curry powder has all five spice ingredients in it. I like thin gravy. I use cornstarch or tapioca starch to thicken the gravy for desired consistency. Sauteing chicken and veggies separately before adding them in the gravy keeps chicken very succulent and veggies crunchy. Here is my take on Chinese Chicken Curry.

Ingredients~

(US customary units)

1 lb boneless skinless chicken breast, cut into slices

1/4 salt or to taste

1/8 tsp freshly ground black pepper

1 tbsp minced garlic

1 tsp minced ginger

1/4 tsp chili powder(optional)

2 tbsp mild curry powder

1/2 tsp turmeric powder

3 tablespoon tapioca starch or  cornstarch 

2 tsp low sodium gluten free soy sauce

2 tablespoon plus 1 tsp oil

1 cup each red and green bell pepper, cut into thick  julienne strips

1 cup white onion, cut into thick  julienne strips

3/4 cup low sodium chicken stock

Note~Make more sauce with chicken stock and curry powder as needed. If bell pepper is not on hand use zucchini. 

Method~

Marinate the chicken with 2 tbsp tapioca starch, salt, soy sauce, 1 tbsp curry powder, 1/4 tsp turmeric powder, black pepper, garlic and ginger for 15 minutes. Heat the 2 tbsp oil in a medium pan over medium high heat. Saute chicken in two or three batches for just no 1-1 1/2  minutes. Do not cook all they way through. Set aside. Heat remaining 1 tsp oil to the pan. Saute the bell pepper for 2 minutes, then add in onions and cook further for 2 more minutes stirring continuously. Remove from the heat. Mix 1 tbsp tapioca or corn starch with chicken stock, curry powder, remaining turmeric powder and chili powder and pour in the pan. Let it boil for one minute; then add in chicken and cook for 2 minutes, followed by bell peppers and onions and continue stir frying for one more minute. Taste and adjust seasonings. Add more sauce if  needed. Serve with plain steamed rice.

Happy Cooking!