Chinese Chicken Curry: The Takeaway Classic You Can Master at Home in 4 Steps

Few dishes hit the comfort spot quite like a classic Chinese chicken curry. That glossy golden sauce, the tender bites of chicken, and the way it clings lovingly to fluffy rice—it’s no wonder this humble dish is one of Britain’s most-ordered takeaways. But here’s the good news: with the right ingredients and a few smart techniques, this comforting curry can be recreated at home in under 30 minutes, without sacrificing a smidge of flavour.

In today’s post, we’ll walk you through the magic behind a truly great homemade Chinese chicken curry. Whether you’re craving a midweek pick-me-up or want to impress guests with your fakeaway skills, this guide is all you need.

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Why Brits Can’t Get Enough of Chinese Chicken Curry

It’s not just a meal—it’s a cultural staple. While not authentically Chinese in the traditional sense, this curry has its roots in British-Chinese takeaway cuisine, a style born out of fusion, adaptation and a sprinkle of nostalgia.

There’s something irresistibly familiar about its mild, savoury spice, its rich aroma of onions and garlic, and the way it pairs beautifully with egg-fried rice or chunky chips. For many, it brings back memories of cosy Friday nights, the rustle of paper takeaway boxes, and the comfort of home.

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Ingredients: What You’ll Need

To get the flavour just right, you need a few key elements:

🧺 Ingredients (serves 4):

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp mild curry powder
• 1 tsp Chinese five-spice
• 1 tbsp plain flour
• 2 tbsp soy sauce
• 500g boneless, skinless chicken thigh (cut into chunks)
• 400ml chicken stock
• 1 tsp sugar
• Optional: 1 tsp cornflour mixed with 1 tbsp cold water (for thickening)
• Optional veg: peas, sliced carrots, or mushrooms

🍚 To serve:

• Steamed jasmine rice or egg-fried rice
• Or, go British-style with oven chips!

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Step-by-Step: How to Make Chinese Chicken Curry at Home

1. Build the Flavour Base

Heat the oil in a wok or large pan over medium heat. Add the onions and gently sauté for 5 minutes until translucent. Stir in the garlic and ginger and cook for another minute.

2. Spice Things Up

Add the curry powder and five-spice. Stir for a minute until the spices bloom and smell deeply aromatic. Sprinkle in the flour, mix well and cook off the rawness for about 1 minute.

3. Make It Saucy

Gradually add the chicken stock while stirring to avoid lumps. Add the soy sauce and sugar. Let it simmer gently for 5 minutes, stirring occasionally.

4. Time for Chicken

Drop in the chicken pieces and bring to a gentle boil. Simmer uncovered for 10–15 minutes until the chicken is cooked through and the sauce thickens slightly. If you want it even thicker, stir in the cornflour slurry and simmer for 2 minutes more.

5. Add Veg (Optional)

Toss in any veggies you love during the last 5 minutes of cooking. Peas and carrots are classic.

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Tips & Tricks for Perfect Chinese Chicken Curry

• Use chicken thigh over breast – it stays juicy and tender.
• Don’t skip the five-spice – it gives that warm, fragrant undertone found in takeaway curries.
• Cook in advance – This curry actually tastes better after a few hours as the flavours deepen.

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Pair It Right: What to Serve with Chinese Chicken Curry

• Jasmine rice: fragrant and perfect for soaking up the sauce.
• Egg-fried rice: add a scrambled egg, spring onions and frozen peas for the full takeaway experience.
• Oven chips: a British twist that shouldn’t work—but absolutely does.

Feeling adventurous? Pair it with homemade Yoghurt Flatbread from our blog to mop up every last bit.

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Why This Dish Belongs in Your Repertoire

Chinese chicken curry is a wonderful gateway into fusion cooking. It’s easy enough for a weeknight but special enough to serve at a dinner gathering. Plus, it teaches foundational cooking techniques—how to build a roux-based sauce, how to bloom spices, and how to layer flavours with simplicity.

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While you're on a curry kick, why not try our vibrant Chicken and Chickpea Curry? It’s a plant-friendly twist that delivers on richness and depth.

For even more variations, we recommend reading this delightful breakdown on takeaway-style curries from Kitchen Sanctuary—a goldmine for British-Chinese inspired dishes.

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✅ FAQs (Optimised for SEO)

❓ What is Chinese chicken curry made of?

Chinese chicken curry typically includes chicken (often thigh), onions, garlic, curry powder, soy sauce, and chicken stock. Some versions add peas, carrots or mushrooms, and thicken the sauce with flour or cornflour.

❓ Is Chinese chicken curry spicy?

Not usually. It’s mildly spiced with a warm flavour profile, making it a popular option for those who enjoy curry without too much heat.

❓ Can I freeze Chinese chicken curry?

Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Defrost in the fridge overnight and reheat gently on the hob.

❓ What’s the best rice to serve with Chinese chicken curry?

Jasmine rice or egg-fried rice are perfect choices, as they soak up the sauce beautifully and enhance the takeaway-style experience.

❓ Is this recipe gluten-free?

It can be! Just replace soy sauce with tamari and use gluten-free flour or cornflour as a thickener.

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Final Thoughts: Better Than Takeaway?

Making Chinese chicken curry at home is more than just an economical alternative to delivery—it’s a chance to reconnect with the simple joys of cooking. It fills your kitchen with comfort, it brings people together, and it reminds you that sometimes, the most satisfying meals are the ones you create with your own two hands.

So the next time you’re craving something warm, nostalgic and crowd-pleasing—ditch the app and pick up a pan. Your very own Chinese chicken curry awaits.