Skinnymixer’s Chinese Chicken Curry features in the Takeaway section of the cookbook Dinners 4.

The Chinese Chicken Curry is a cookbook exclusive recipe…

This is the curry I make when I really can’t be bothered… but still want something good.

It’s that classic Chinese takeaway style curry. Simple, comforting and exactly what you feel like when you don’t want to think too hard about dinner.

No complicated steps. No weird ingredients. Just a proper easy win.

And if you like it a bit creamier, swap the water for coconut milk or whatever milk you’ve got. It works.

What you’ll love this Chinese Chicken Curry:

Quick and easy weeknight dinner
Classic Chinese takeaway flavour at home
Flexible – make it creamy or keep it light
Family-friendly and budget-friendly

What ingredients you will need

brown onion
chicken thigh
cornflour
Malaysian Style Curry Powder
frozen peas
garlic
olive oil
oyster sauce – we have a fantastic Vegetarian Oyster Sauce recipe if you have dietary restrictions.
soy sauce, tamari or coconut aminos
Stock Concentrate
sugar of choice
turmeric powder

What you will need to make Chinese Chicken Curry from Dinners 4

This page exists to help people find what cookbook the Chinese Chicken Curry is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

Protein swap – you could easily swap the chicken for pork fillet or even mince if cooking on the stovetop.
No Chicken Stock Concentrate? We highly recommend making Niks Chicken Stock Concentrate for best results! Vegetable stock concentrate will work. You can also replace the water with liquid stock.
Don’t like peas? No worries. Use your choice of quick cook vegetables like green beans, zucchini, broccolini or corn kernels.
Boost the protein – I think chopped boiled eggs would be delicious in this curry.
Gluten-free – This recipe is naturally gluten-free. Just check that your sauces are gluten-free.
Low carb / Paleo – Replace cornflour mixture with xanthan gum. Use the Vegetarian Oyster Sauce recipe from the website. Replace peas with green beans, cut in bite-sized pieces.
Lower calorie – Halve oil. Use chicken breast, cubed medium.
Vegetarian – Replace chicken with potato and sweet potato, cubed small. Use vegetable stock concentrate. Use vegetarian oyster sauce.
Low Fodmap – Omit garlic. Replace onion with spring onion (green part only). Use garlic infused olive oil and compliant stock concentrate.
Spice Level – If you find the Malaysian Curry Powder spicy (it is a mild aromatic curry powder), you can replace the water with coconut milk to soften the curry.

How to Cook

After mincing the garlic and chopping the onion – sauté with oil, curry powder and turmeric.

Then you add the remaining ingredients apart from the cornflour and peas.

After a quick cook, add the peas and use the cornflour to thicken the sauce.

How to Serve

What to serve with – this is a thinner style curry that soaks beautifully into steamed rice. I personally love to dip some roti bread into the sauce too for an ultimate takeout fix!
Leftovers – enjoy the most epic pies!

Storage & Meal Prep

Fridge – Store in an airtight container for up to 3 days.
Reheat – gently in the microwave.
Batch prep – this is a great, saucy recipe to batch prep and freeze with rice portions.
Thawing from frozen: Let it sit in fridge overnight, then warm gently (or enjoy cold).
Make ahead – freeze cooked for up to three months.

From the Testing Team

Deanne S – Chinese Vegetarian Curry! This shocked me, the flavour profile was amazing and we absolutely loved the vege side, we don’t do a lot of vegetarian meals normally but this one was great.

Amanda E – As soon as I tasted the sauce I had a craving for fresh buttered white bread to dip on the sauce! Carb overload

David W – We both absolutely loved this meal. I doubled the cornflour mix and I believe it came out perfect for us. Perfect flavours. Just enough heat from the curry powder.

Some other Thermomix Easy Curry recipes you might love:

Want to know more about Dinners 4 cookbook?

All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

All of our cookbooks are gluten-free friendly.

FAQs

Can I use mince for this recipe?
You can brown the mince in a pan and easily cook this recipe on the stovetop.

Can I cook rice in the varoma while this curry cooks?
No, the recipe is too fast and doesn’t generate enough steam.

Method Variations

For this recipe we have cooking methods for:

✔️ Thermo cooker
✔️ Conventional
✔️ Slow cooker

This recipe can be also:

✔️ Halved
✔️ Doubled

THMD4: Chinese Chicken Curry